Sweet And Savory Beef Stew For Two

• 2 1/2 teaspoons olive oil (divided)
• 8 ounces bottom round beef roast (trimmed, cut into 3/4-inch cubes)
• 1 small sweet onion (halved and thinly sliced)
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 teaspoons all-purpose flour
• 1 cup reduced-sodium beef broth
• 2 1/2 cups cubed peeled butternut squash
• 1/3 1/3 cup cranberries or 1/3 cup raisins

1. Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
2. Reduce heat to medium-low, add the remaining 1 teaspoon oil and sliced onion to the pan; cook, stirring often, for 1 minute.
3. Stir in thyme, sage, salt and pepper; cook for 30 seconds.
4. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes.
5. Preheat oven to 350u0b0F.
6. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes.
7. Stir in squash. Cover the pan, or transfer mixture to an ovenproof casserole dish sprayed with cooking spray, and bake COVERED for 1 hour.
8. Stir in dried fruit, cover and continue baking until the meat is tender when pierced with a fork, maybe up to 20-30 minutes more.
9. Makes 2 servings, about 1 1/2 cups each.

olive oil, beef roast, sweet onion, thyme, sage, salt, fresh ground pepper, flour, beef broth, cranberries

Taken from www.food.com/recipe/sweet-and-savory-beef-stew-for-two-510201 (may not work)