Fall Butternut Squash and Kale Beef Stew

We've been sick for over a week now with the flu and cooking have been, hum, very basic. Tonight I felt like something good, and NOT CHICKEN!

I stopped by Safeway and grabbed some extra lean ground beef, a butternut squash and kale. I figured I would think up something to do with that. I did!

This recipe was made up on the spot and written down afterward, so it might not be totally precise. It's close enough though.

I'm in one of those phases where I want to invent my food rather than following a recipe. So far it works! ;o)


Fall Butternut Squash and Kale Beef stew

Ingredients

1 small leek, sliced
1/2 lbs extra lean ground beef (93%-7%)
2 lg white potatoes diced
1 cup diced butternut squash
3 cup Kale, chopped
10 cremini mushrooms, cleaned and halved
1 can tomato sauce
Fresh rosemary & thyme,
Salt & pepper
1 Tbsp canola oil

Directions

Put potatoes and squash in a saucepan, cover with water, season with salt and bring to a boil. Lower heat and let simmer about 6 minutes. Drain, set aside.

Add chopped rosemary, thyme, salt and pepper to the ground meat and mix well.

Heat oil in a large pot and sauteed leek until just starting to brown. Add the meat and brown (do not overcook). Add kale, and cook until wilted. Add tomato sauce and mushrooms, what's left of the rosemary and thyme and bring to a boil. Cook 5 minutes.

Fold in the potatoes and squash and cook another 10 minutes. If it's too dry, add some beef broth (or water).

Season with salt and pepper and serve.

I loved it, so did my husband. I have a feeling that the leftovers might taste better than the better round as the flavor have more time to blend and the sauce thickens.

Happy Cooking!