Cuban Beef And Squash Stew
|Olive oil||1 Teaspoon|
|Lean beef round||1 Pound, trimmed and cut into 1-inch cubes|
|Onions||2 Large, chopped|
|Garlic||6 Clove (30 gm), chopped|
|Tomato paste||2 Tablespoon|
|Pale ale/Beer||3⁄4 Cup (12 tbs)|
|Chopped pickled jalapeno pepper||1 Tablespoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Butternut squash||1 1⁄4 Pound, peeled, seeded, and cut into 1-inch pieces|
|Carrots||2 , cut into 1/2-inch-thick slices|
Heat the oil in a Dutch oven or 4-quart saucepan over medium-high heat.
Add the beef and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add the onions and garlic; cook until the onions are softened, about 5 minutes.
Stir in the tomatoes, tomato paste, beer, jalapeno and 1 teaspoon of cumin; bring to a simmer.
Reduce the heat and simmer, covered, about 45 minutes.
Stir in the squash, carrots, salt, and remaining 1/2 teaspoon cumin.
Cover and cook until the meat and vegetables are very tender, about 30-45 minutes long.