Rachael Ray: Fall Stew Dinner
Rachael Ray got us in the mood for a healthy and hearty fall meal. She made a Fall Vegetable Beef One-Pot Recipe. “Why can’t you put corn into stew?” Rachael wondered after getting the idea from another recipe she saw. Find out what else she put together in this deliciously marinated dish.
Rachael Ray: Winter Butternut Squash Snack
For the Butternut Squash, cut off the neck and the bottom. Then trim the ends and it will be easier to break down. Plus, for winter, you can use a melon baller to roast butternut squash half-moons. Roast them with salt, pepper, and nutmeg in the oven and serve them on a platter with prosciutto.
Rachael Ray: Beef One-Pot with Fall Vegetables Recipe Ingredients
Think about serving the bread on the bottom of the bowl, so it soaks up all the great flavors from your meal.
- 2 1/2 lb Beef Chuck Roast, in 1 1/2” cubes
- 1 cup Dry White Wine
- 2 Bay leaves
- Worcestershire Sauce, to taste
- 1 chopped Onion
- 1 pint Cherry Tomatoes
- 1 halved Zucchini (in 1” semicircles)
- 2 or 3 cloves sliced Garlic (+ 2 cloves crushed Garlic)
- chopped Rosemary
- 2 tbsp Butter
- 2 cups Chicken Stock
- grated Nutmeg
- 1 peeled, cubed Butternut Squash
- 8 torn Sage leaves
- 2 ears Corn (each cut in 3 pieces)
- 1/2 lb halved Green Beans
- 1 loaf thick sliced, toasted Bread
- 2 tbsp Olive Oil
- Salt & Pepper
Rachael Ray: Fall Vegetable Beef One-Pot Recipe Directions
- Mix beef with rosemary, sliced garlic, olive oil, salt and pepper; chill four hours or overnight.
- Heat a Dutch oven on medium high and melt butter.
- Brown meat in two batches once butter is done foaming.
- Use wine to deglaze the pan and scrape meat bits from the bottom with a wooden spoon.
- Add in stock with bay leaves, nutmeg, meat, crushed garlic, and Worcestershire sauce.
- Cover and cook one hour on medium low.
- Add squash with sage, corn, onion, and tomatoes. Cover and simmer for another hour.
- Add a cup of water during cooking if more liquid is needed.
- Mix in zucchini with green beans and cook another 10-15 minutes, just until the zucchini is tender.
- Tweak the seasonings to your taste and serve with toasted bread.