Autumn Beef Stew
|Lean boneless round steak||1 1⁄2 Pound (1/2 Inch Thick)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Cranberry juice cocktail||1 Cup (16 tbs)|
|Burgundy/Dry red wine||1⁄2 Cup (8 tbs)|
|Beef bouillon granules||1 1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Peeled seeded and chopped acorn squash||2 Cup (32 tbs)|
|Sliced parsnips||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
Trim fat from steak; cut steak into 1 -inch pieces.
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add steak; cook until browned on all sides, stirring frequently.
Drain and pat dry with paper towels.
Wipe drippings from pan with a paper towel.
Coat pan with cooking spray; place over medium-high heat until hot.
Add onion and mushrooms; saute until tender.
Add steak, 2 1/2 cups water, and next 7 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes.
Add squash and parsnips; cover and simmer 35 to 40 minutes or until meat and vegetables are tender.
Ladle soup into individual bowls.
Sprinkle each serving with 3/4 teaspoon parsley.