Braised Beef with Butternut Squash

• 2 teaspoons olive oil or any vegetable oil, divided
• 8 ounces beef bottom round, trimmed, cut into 3/4-inch cubes
• 1 large shallots halved and thinly sliced
• 1 teaspoon thyme dried
• 1/2 teaspoon sage dried
• 1/2 teaspoon salt or as needed
• 1 x black pepper freshly ground
• 2 1/4 teaspoons flour, all-purpose al-purpose
• 1 cup beef stock prefer low-salt
• 3 cups butternut squash peeled and cubed
• 1/4 cup cranberries, dried
• 1 x parsley leaves freshly chopped, or cilantro

1. Preheat oven to 350F.
2. Add 1 teaspoon oil in a large ovenproof saucepan over medium heat.
3. Stir in beef and cook until browned on all sides, about 7 minutes.
4. Transfer onto a plate.
5. Reduce heat to medium-low, stir in the remaining 1 teaspoon oil and shallot to the pan, cook, stirring often, for 1 minute.
6. Add thyme, sage, salt and pepper, cook and stir for 30 to 40 seconds.
7. Return the beef to the pan and sprinkle with flour.
8. Cook, stirring often, until the flour browns, 2 to 4 minutes.
9. Stir in in broth, scrape up any browned bits from the bottom of the pan.
10. Keep cooking until the liquid bubbles and thickens slightly, 2 to 3 minutes.
11. Add squash and mix well.
12. Cover the pan and transfer to the oven.
13. Bake for 1 hour.
14. Mx in cranberries, cover and go on baking until the meat is tender when pierced with a fork, 30 to 35 minutes more.
15. Cool for a few minutes and serve hot with some chopped parsley or cilantro on top if desired.

olive oil, shallots, thyme, sage, salt, black pepper, flour, beef stock, butternut squash, cranberries, parsley

Taken from recipeland.com/recipe/v/braised-beef-butternut-squash-51561 (may not work)