It’s been a while since I shared a recipe! As you can tell I’ve been busy redesigning the blog! It took a while to get here… who knew changing up a blog would take up so much time! Well at least I learnt some things along the way, like the fact that getting someone else to redesign your blog can set you back hundreds, even thousands of dollars! No thanks! I still had to pay something towards the redesigning but it was worth it! I’m hoping to add a few add-ons here and there but for now I’m happy with the result.
In other news there’s just over 3 weeks left until we’re off home to Australia! The closer it gets to us going the more excited I become! I’m wondering how much Melbourne has changed and I’m looking forward to visiting all our old hang outs and of course seeing family! I’m trying to get some guest post bloggers on board for while I’m away to be able to still share posts with you but not sure how I’ll go. No idea how much blogging time I’ll get over there but I will hopefully still have the Facebook page going!
Anyway this recipe I’m sharing with you today I made a couple of weeks ago and have been waiting to share it since! It’s the perfect dish for this Autumn weather! I’ve been using the homemade chili spice seasoning in this recipe in other dishes as well, one of my favourite ways to use it is brushed on chicken thighs which I then bake in the oven. SO GOOD!
Butternut Squash and Beef Chilli Stew
- 450g/1lb grass-fed beef stew meat
- 1 small-medium butternut squash, peeled, de-seeded and diced
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 6 medium carrots, diced
- 160g/6oz mushrooms, diced
- 160g/6oz baby spinach
- 1-2 cups chicken stock/broth
- 400g/14oz diced tomatoes, blended
- 1-2 Tbsp ghee, melted
- 1-2 Tbsp arrowroot flour (optional)
- 2-3 Tbsp homemade chili seasoning (see below)
- Sea salt, to taste
- Black pepper, to taste
- Homemade Chili Seasoning adapted from here
- ½ cup chili powder
- ¼ cup garlic powder
- 3 Tbsp onion powder
- ¼ cup dried oregano
- 2 Tbsp paprika
- ¼ cup dried coriander
- 1 Tbsp dried marjoram
- Mix everything together and store in an air-tight glass container.
- Preheat oven to 200C/390F.
- Line a baking tray with foil or parchment paper and place the diced butternut squash on top.
- Season with S&P and pour over 1 Tbsp melted ghee.
- Bake for 30-40 mins or until tender.
- While the squash is baking add 1-2 Tbsp ghee to a medium sized pot.
- Place on medium heat and add in your diced onions.
- Sauté the onions until soft and translucent then add in the minced garlic. Cook for about a minute or until you can smell the garlic.
- Add in the carrots and cook for 10 minutes or so, or until the carrots have started to soften.
- Season the dish with some S&P.
- Add in the diced beef and stir to brown. Again season with S&P.
- When the meat is just about cooked through add in the chili seasoning and mix.
- Add in the mushrooms and stir to combine. Then add in the tomatoes and chicken stock.
- Mix everything together with a wooden spoon then add in your now baked butternut squash.
- Turn the heat to a medium low then cover with a lid and let simmer for 20-30 minutes.
- Remove the lid then add in the baby spinach. Cook until the spinach has wilted.
- Taste to check for seasoning and adjust accordingly.
- If you want to thicken up the stew add 1-2 Tbsp arrowroot powder off the heat and stir through.
- Serve as is and enjoy!
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