"For a few weeks I have had a vision of a butternut squash bowl because...well I love cute presentations. I was so thrilled when the dish above came out extremely delicious with sweet butternut squash joining spicy Aussie grassfed top sirloin to sing me the yummiest melody."
To prep: Whisk beef broth, gelatin, tomato paste, anchovies, and Worcestershire sauce in a bowl; set aside.
For the butternut squash: Cut butternut squash into horizontal halves and scrap out seeds. Roast cut-side down on a greased foiled lined cookie sheet for about 35 minutes or until soft. Tip: If butternut is hard to cut into cook in microwave for 5 minutes to soften.
For the top sirloin: Heat garlic oil over medium-high heat in large skillet. Season top sirloin with garlic seasoning on both sides and brown on both sides in skillet, about 3 minutes per side. Remove beef from skillet and let rest. Add onions and extra olive oil to skillet, if needed. Cook onions 4 minutes and add chopped mushrooms, garlic and jalapeño, cook over medium-low heat for 4 minutes. Pour onion mixture into a pressure cooker. Add the beef broth mixture, sliced mushrooms, red wine, flour, celery, carrots, carrots, sweet peppers, and bay leaves.
To cook with a pressure cooker: Cut beef into 1 1/2-inch pieces and add to pressure cooker. Seal pressure cooker and cook on high. Once pressure knob begins to hiss set timer for 15 minutes. Release pressure naturally and remove bay leaves. Add corn, peas, rosemary, and thyme; simmer for 10 minutes, or until corn has softened (I poured into a pretty skillet to simmer). Extra dried Italian herbs can be added, if desired. Season, salt and pepper to taste.
To serve: Carefully remove butternut squash keeping the butternut shell intact. Ladle beef stew into butternut bowl and add butternut chunks on top. Garnish with fresh rosemary leaves.
To cook with a slow cooker: In a large dutch oven over medium high heat, warm garlic oil and brown beef and let rest 10 minutes. Cut into chunks and transfer to the slow cooker. Add another tablespoon of oil to dutch oven and brown the onions, mushrooms, garlic and jalapeños; add to slow cooker. Cut 3 cups of butternut into chunks Add remaining ingredients to slow cooker, Cook on high for 4 hours or low for 8 hours. Remove the bay leaves and serve over rosemary garlic mashed potatoes.