This is just wonderful. My husband had 3 helpings. The flavors are American stew with an asian twist. The spicy ginger and sweetness of the squash are perfect together. Ultimate comfort food! This was inspired by the New York Times recipe but with my own variations. It is easy to overcook the squash so after adding it watch to make sure it does not get too overcooked and mushy.
- 2 – 2 1/2 pounds boneless chuck in 1-inch to 1 1/2-inch chunks
- 3-4 tablespoon olive oil, divided
- 1/2 cup flour
- 1 tbsp smoked paprika
- 1 large sweet onion, thinly sliced
- 2 cups beef stock
- 1/2 cup soy sauce
- 1/2 cup mirin (honey or sugar can be used – adjust to taste)
- 10 nickel-size slices of ginger
- Sea salt and black pepper to taste
- tsp cinamon (optional)
- 1 large peeled butternut cut in 1-inch chunks (sweet potatoes would also work)
- In a large bowl combine flour, salt, pepper and paprika. Add meat in batches to coat.
- In a large stock pot heat 2 tablespoons of olive oil (you may need more or less depending on how much beef) . Over medium-high heat, sear meat until nicely browned, about 5 minutes. Transfer chunks to a medium-size bowl. I did this in 2 batches.
- Add mirin and soy sauce to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid, add beef stock.
- Add beef back into the pot. Cover, and cook on top of stove, maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
- While beef is simmering, heat 1 Tablespoon of olive oil and add onions. Cook slowly over medium heat until golden brown and caramelized. Remove from heat.
- When meat is tender, about 45 minutes, stir in squash and onions. Continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Serve over rice.