Butternut beef stew with potato bread

November 11, 2009

When butternut squash is in season, we try to eat as much as we can, and it definitely tastes best roasted in the oven! Here is an African inspired, hearty fall meal that will serve about 8 to 10 people. If you are serving some bread enthusiasts, you might want to make two loaves.

Butternut Beef Stew

  • 2 T coconut oil
  • 1 T ground coriander
  • 1 T cumin
  • 1 tsp cinnamon
  • ¼ tsp ground red pepper or hot curry powder
  • ½ tsp salt
  • 2 ½ lb beef stew meat
  • 2 tsp chopped garlic
  • 1 large yellow onion, diced
  • 1 6z can of tomato paste
  • ½ C natural peanut butter
  • 4 C beef broth (gluten free)
  • 2 bay leaves
  • 3 baking potatoes, scrubbed and cut into chunks
  • 1 small butternut squash, peeled and cut into chunks
  • juice of a small lemon
  • optional: handful of chopped cilantro for garnish

Potato Bread

  • 1 microwaved baked potato
  • 1 package of active dry yeast
  • 1 C sorghum flour
  • 1 C tapioca flour
  • 1 tsp salt
  • 1 T sugar
  • 2 tsp xanthan gum
  • 1 egg
  • 2 T melted butter, slightly cooled
  • ¾ C of warm water

Heat the oil in a large soup pot or dutch oven over medium high heat. Add the ground coriander, cumin, cinnamon, ground red pepper and salt and let the spices fry for 1 minute in the oil. Add the beef stew meat and the chopped garlic and brown the beef on all sides, in batches if necessary. Add the diced onion and stir, cooking for another minute or two while you open the can of tomato paste. Stir in the tomato paste thoroughly. Add the beef broth, peanut butter and the bay leaves. Simmer for 2 hours.

After you get the stew simmering, prepare the squash and potatoes for roasting. Cut them into 2 inch chunks and toss them with oil to coat and a sprinkle of salt on a large baking sheet or roasting pan.

Prepare the potato bread dough. Scrub the potato and pierce it several times with a fork. Wrap it in a paper towel and microwave it for about 5 minutes. Scoop out the flesh of the potato into a bowl, mash it and let it cool while you mix the dough. Microwave the 2 T of butter and let it cool while you measure out the other ingredients. Add the yeast, flours, salt, sugar, xanthan gum, egg, and melted butter to a mixing bowl. Add the warm water (check the back of the yeast package for directions on exact temperatures) and mix with an electric mixer for three minutes. There is no gluten to develop in this bread, so no intense kneading is required! Add the mashed potato and mix for another minute. Oil your hands generously and form a ball with the dough, placing it in an 8 inch non-stick round or square baking pan.

Place the bread dough on one rack of the oven and turn on the heat to 400 degrees. The bread will rise as the oven heats up (gluten-free bread doesn’t have a long rise time). When the oven reaches 400 degrees, place the veggies in the oven on the second rack and roast them for about 40 minutes, stirring once after twenty minutes to help keep the squash from sticking to the pan. The bread should also bake for about the same time, 35 to 40 minutes. Just don’t let it burn.

Take the bread and veggies out of the oven. Gently fold the roasted veggies into the stew after it has simmered about 2 hours and let it all simmer about 10 more minutes, then turn off the heat and squeeze in the juice of a lemon. You can serve the stew garnished with a little cilantro over steamed white rice or plain, with a chunk of potato bread.

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