INGREDIENTS

  • 2 lbs beef stew meat , 1-inch cubes
  • 3 tablespoons vegetable oil, divided
  • 2 cups water
  • 1 ounce dried mushrooms , any variety
  • 16 ounces baby red potatoes , quartered
  • 12 ounces baby carrots
  • 4elephant garlic cloves, minced
  • 8 ounces white pearl onions, peeled
  • pepper
  • 1/2 teaspoon beef bouillon granules
  • 1 (14 1/2ounce)can chopped tomatoes , undrained
  • 8-10 squash , Gold Nugget variety

DIRECTIONS

  1. To cut gold nugget squash easily:.
  2. Wash each squash. Place whole squash in oven for about 45 minutes at 350F or until it punctures with a sharp knife. Let sit for a few minutes. Using oven mitts to hold the squash, cut a 3- to 4-inch circle around the top stem (opposite flat end). Save cut end for bowl lid.
  3. To peel pearl onions:.
  4. Place in boiling water for 2 to 5 minutes; blanch lightly. Remove from boiling water. Chop off end of pearl, and squeeze flesh out of skin.
  5. In a Dutch oven, brown meat, in 2 Tbsp oil. Add water, dried mushrooms, potatoes, carrots, garlic, onions, and pepper. Cover and simmer for 2 hours.
  6. Stir in bouillon and tomatoes. Remove squash ‘lid’ and set aside; discard seeds and loose fibers from inside. Place squash in a shallow baking pan.
  7. Spoon stew into squash and replace the lids. Brush the outside of the squash with the remaining oil. Bake at 350 degrees F for 1/2 hour or until the squash is tender (do not over bake).
  8. Serve each person one squash bowl with stew.