Beef and Butternut Stew with Pearl Couscous

Name: Beef and Butternut Stew with Pearl Couscous
Total time: 6 h
Yield: 4 serving
Ingredients: 3 pound beef chuck roast; 1 teaspoon sea salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 3 tablespoons butter; 1 cup beer; 1 onion; 4 garlic; 16 ounces mushroom; 2 cups cubed; 1/4 teaspoon nutmeg; 4 cups beef stock; 2 cups water; 2 tablespoons flour; 1 cup whole wheat pearl couscous

User Reviews

5

4 reviews

Excellent

Total Time
6 hrs
Servings
4
Course
Main Course
Cuisine
American

Beef and Butternut Stew with Pearl Couscous

Iris Warren

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

Be the first!

Print

98 people printed this

Save this

2 people saved this

Ingredients

Servings

3 pound beef chuck roast
1 teaspoon sea salt coarse
1 teaspoon black pepper
2 tablespoons olive oil
3 tablespoons butter unsalted
1 cup beer dry red wine or your liquid of choice, pumpkin flavor
1 onion diced, sweet
4 garlic minced, cloves
16 ounces mushroom sliced
2 cups cubed, 1-inch butternut squash
1/4 teaspoon nutmeg freshly grated
4 cups beef stock low-sodium
2 cups water cold
2 tablespoons flour
1 cup whole wheat pearl couscous

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Heat a large stock pot over medium high heat. Season the roast with the salt and the pepper evenly (adding a bit more if needed). Place 2 tablespoons butter and olive oil in the skillet. Add the roast and sear on all sides until golden brown. Reduce the heat and pour in the beer, wine or liquid of your choice (stock or water is fine!). Cover the pot and cook on low heat for 3 to 4 hours, turning once or twice, until the beef is falling apart. Keep an eye on the beef and if you need more liquid, add it. You want the liquid to be slightly simmering the entire time. If you want to make this process a bit easier, you can cut the roast in half before searing.
When the roast is falling apart, transfer it to a large bowl with the remaining liquid in the pot. Set the heat to medium-low and add the remaining tablespoon of butter. Add the onion and garlic, stirring to coat. Cook until the onion is translucent, about 5 minutes. Stir in the mushrooms. Cook until the mushrooms are slightly soft, another 5 minutes. Stir in the butternut squash. Add in the nutmeg, shredded beef (and liquid) and stock to the pot. Bring the mixture to a boil then cover and reduce the heat to low. Cook for 20 minutes, or until the squash just softens.
Place the cold water in a shaker bottle. Add the flour to the water and cover the bottle (or jar) and shake for 30 seconds to make a slurry. Add the slurry to the stew and stir well. Increase the heat a bit until the stew is simmering. Let it cook for 30 more minutes, stirring occasionally. Taste and season additionally if needed – you may need a bit more salt, you may not. 15 minutes before serving, stir in the pearl couscous. Cook for 10 or 15 minutes, just until the couscous softens. Serve with freshly chopped herbs on top.