Recipe of Speedy Wagyu Beef, Butternut Squash, and Chickpea Stew

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Super Quick Homemade Wagyu Beef, Butternut Squash, and Chickpea Stew. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Wagyu Beef, Butternut Squash, and Chickpea Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wagyu Beef, Butternut Squash, and Chickpea Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Wagyu Beef, Butternut Squash, and Chickpea Stew is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Wagyu Beef, Butternut Squash, and Chickpea Stew estimated approx 1 hour.

To begin with this particular recipe, we have to prepare a few components. You can cook Wagyu Beef, Butternut Squash, and Chickpea Stew using 24 ingredients and 6 steps. Here is how you can achieve it.

This delicious and hearty dish is made with Wagyu beef, butternut squash, chickpeas, tomatoes, onion, garlic, and a handful of spices! The savory stew is topped with spiced and roasted squash seeds and served with slices of bread. This dish is perfect for the Fall or anytime you want to warm up! Try this recipe today!

Ingredients and spices that need to be Make ready to make Wagyu Beef, Butternut Squash, and Chickpea Stew:

1. 1 Double 8 Cattle Company Fullblood Wagyu Chuck Steak (cut into 1 inch cubes)
2. 6 TBSP Grapeseed Oil (divided)
3. 1/2 CUP Dry Sherry
4. 1/4 CUP All-purpose Flour
5. 3 CUP Butternut Squash (cut into 1 inch cubes) (save seeds for garnish)
6. 3 CUP Chickpeas
7. 4 Large Tomatoes (quartered)
8. 1 Large Yellow Onion (minced)
9. 5 Garlic Cloves (minced)
10. 2 QT Chicken Stock
11. 1 TSP Turmeric
12. 1 TSP Ground Coriander
13. 1 TSP Ground Cumin
14. 1/2 TSP Cayenne Pepper
15. 2 TSP Kosher Salt
16. Spiced Squash Seeds
17. 3/4 CUP Squash Seeds
18. 1/4 TSP Turmeric
19. 1/4 TSP Cumin
20. 1/4 TSP Coriander
21. 1 PINCH Cayenne Pepper
22. 1/4 TSP Kosher Salt
23. For Serving
24. 1 LOAF Crusty Bread (sliced)

Steps to make Wagyu Beef, Butternut Squash, and Chickpea Stew

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. FINAL STEPS
   
   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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