Over the weekend I picked up a couple of different squash varieties and have been thinking about ways to use them in different recipes. Last night I decided to use the onion squash, which I’ve never had before, in a slow cooker recipe. Over the weekend, we also visited London and stopped at a Hungarian store to pick up some food items, which included a huge bag of Hungarian Paprika! We use it so much that getting it in bulk made sense… shame that the store is all the way in London!
We usually get the sweet Hungarian Paprika and it was no different this time but I felt like also adding something a little bit more spicy to this slow cooker meal, although I’m sure my spicy is mild compared to other people’s idea of spicy but that’s because I can’t stand too much spicy food! I added in some cayenne pepper and this gave the dish just the right amount of heat for what I like but you can always add more I guess!
Anyway… keeping this post short since I’ve got some stuff going on today. Hoping to put up another recipe later this week!
Onion Squash Stew
- 1kg/2.21lbs grass-fed ground beef.
- 1 medium red onion, cut into half moons.
- 1 onion squash, peeled, de-seeded and cut into chunks.
- 2 garlic cloves, minced.
- 2 Tbsp grass-fed butter/ghee, divided. (I use this and like this).
- 2 cups/500ml chicken stock, preferably homemade.
- 4 tsp Hungarian Paprika (I use this).
- 2 Tbsp raw apple cider vinegar (I use this).
- 1-2 tsp cayenne pepper.
- 1 red capsicum/bell pepper, de-seeded and cut into slices.
- 2 medium tomatoes, cut into chunks and blended.
- Sea salt and freshly cracked black pepper to taste.
Heat a skillet on medium heat and add in a Tbsp of butter/ghee.
Once heated add in your onion and sauté until softened and translucent (about 5 mins or so). Add in the minced garlic and continue to cook for another minute or so.
Remove the skillet from the heat and add the onions and garlic to the bottom of your slow cooker. Return the skillet to the heat and turn to low. Add in another Tbsp of butter/ghee.
Add in your meat and using a wooden spoon, break up the meat as it cooks, you just want to brown the meat here and not cook it all the way through. Add in your paprika, cayenne pepper and raw apple cider vinegar. Mix it all together and cook for about 4-5 mins.
Remove from the heat and add the meat to the slow cooker. Add in the cut onion squash and the capsicum/bell pepper and mix around in the slow cooker, to distribute everything evenly.
Pour over the chicken stock and the blended tomatoes.
Cook on low for 6 hours.
Once ready, season with sea salt and pepper to taste. Enjoy!
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