Sweet & Savory Beef Stew

http://www.eatingwell.com/recipes/sweet_savory_beef_stew.html

From EatingWell:  September/October 2008

This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start the New Year. This version gets natural sweetness from cherries and butternut squash.

2 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 2 hours

Ingredients

• 2 1/2 teaspoons canola oil, divided
• 8 ounces bottom-round beef, trimmed, cut into 3/4-inch cubes
• 1 large shallot, halved and thinly sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons all-purpose flour
• 1 cup reduced-sodium beef broth
• 2 1/2 cups cubed peeled butternut squash
• 1/3 cup dried cherries

Preparation

1. Preheat oven to 350°F.
2. Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
3. Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring often, for 1 minute. Stir in thyme, sage, salt and pepper; cook for 30 seconds. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes. Stir in squash.
4. Cover the pan and transfer to the oven. Bake for 1 hour. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more. Makes 2 servings, about 1 1/2 cups each.

Nutrition

Per serving : 405 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 74 mg Cholesterol; 43 g Carbohydrates; 31 g Protein; 5 g Fiber; 659 mg Sodium; 977 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fruit, 3 1/2 lean meat, 1 fat