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Wagyu Beef, Butternut Squash, and Chickpea Stew
Prep Time: 45 Minutes
Cook Time: 1 Hour
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu chuck steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE SPICED SQUASH SEEDS
After you’ve cut up your squash into 1 inch cubes, reserve the squash seeds.
Preheat your oven to 350°F.
Rinse the squash seeds with water, and toss them with the spices (turmeric, cumin, coriander, cayenne pepper, and kosher salt).
Bake the seeds in the oven at 350°F for 10 minutes or until lightly browned. Reserve.
PREPARING THE TOMATOES
Heat oven to 425°F.
Place the quartered tomatoes on a baking sheet, and roast them in the oven until they start to brown on the edges and soften.
Then, place the roasted tomatoes in a blender, and blend until smooth. Reserve.
PREPARING THE STEW
Heat a large Dutch oven over medium-high heat.
Season the cut up Fullblood Wagyu chuck steak with kosher salt and freshly ground black pepper.
Add in 3 tablespoons of grapeseed oil, and heat until slightly smoking.
Then, add in half of the Wagyu beef cubes.
Let the beef sear on one side for 3 minutes. Then, turn the beef, and sear the other side.
Once the beef is nicely browned, remove it form the Dutch oven.
Add in 3 tablespoons of grapeseed oil, and repeat the process with the second half of seasoned Wagyu beef cubes.
Once all of the beef is browned, add it back to the Dutch oven.
Deglaze the pan with the dry sherry, while scraping up any bits on the bottom of the pan.
Once the sherry is reduced, sprinkle the beef with flour. Stir to coat.
Add the minced yellow onion and cut up squash to the Dutch oven. Stir to coat.
Cook for 2 minutes.
Then, add in the chicken stock, minced garlic, chickpeas, blended tomatoes, kosher salt, turmeric, ground coriander, ground cumin, and cayenne pepper.
Bring the pot up to a boil. Then, reduce the heat to low.
Cover the Dutch oven with a lid, and simmer on low for 40 minutes while stirring occasionally.
Season the stew to taste with kosher salt and freshly ground black pepper.
Garnish with the roasted squash seeds.
Serve the stew with slices of crusty bread, and enjoy!
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