8 oz bottom-round beef, trimmed, cut into 3/4-inch cubes
1 large shallot, halved and thinly sliced
1 tsp dried thyme
½ tsp dried rubbed sage
½ tsp salt
¼ tsp freshly ground pepper
2 tsp all-purpose flour
1 cup reduced-sodium beef broth
2 ½ cup cubed peeled butternut squash
⅓ cup dried cherry
1. Preheat oven to 350°F.
2. 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.
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article courtesy of KitchenDaily.com