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 350°F. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
