One Last Fall Recipe

We made one last fall recipe the other day before we dive into WINTER! We made Beef and Butternut Squash Stew with popovers made from scratch. The popovers are SO easy to make and always turn out looking very impressive.

Beef and Butternut Squash Stew
from Giada De Laurentiis

3 Tb olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 Tb minced fresh rosemary
1 Tbchopped fresh thyme
2 lbs stew beef, cut into 2-inch cubes
1/2 Tsp salt, plus more to taste
1/2 Tsp freshly ground black pepper, plus more to taste
2 Tb all-purpose flour
1 C Marsala wine
1 lb butternut squash, trimmed and cut into 2-inch cubes
3 to 4 C beef broth
In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste.
from Barefoot Contessa Parties! by Ina Garten

1 1/2 Tb unsalted butter, melted, plus softened butter for greasing pans
1 1/2 C flour
3/4 Tsp kosher salt
3 extra-large eggs, at room temperature
1 1/2 C milk, at room temperature

Preheat the oven to 425 degrees F. Generously grease muffin tins to make 12 popovers (they say you need a popover pan, but regular muffin tins work fine). Place the pan in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not open the oven and peek.

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