Sweet And Savory Beef Stew For Two - cooking recipe

Ingredients

2 1/2 teaspoons olive oil (divided)
8 ounces bottom round beef roast (trimmed, cut into 3/4-inch cubes)
1 small sweet onion (halved and thinly sliced)
1 teaspoon dried thyme leaves
1/2 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 teaspoons all-purpose flour
1 cup reduced-sodium beef broth
2 1/2 cups cubed peeled butternut squash
1/3 1/3 cup cranberries or 1/3 cup raisins

Preparation

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.
Reduce heat to medium-low, add the remaining 1 teaspoon oil and sliced onion 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.
Preheat oven to 350\u00b0F.
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. Cover the pan, or transfer mixture to an ovenproof casserole dish sprayed with cooking spray, and bake COVERED for 1 hour.
Stir in dried fruit, cover and continue baking until the meat is tender when pierced with a fork, maybe up to 20-30 minutes more.
Makes 2 servings, about 1 1/2 cups each.