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Beef and Butternut Squash Stew

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This Beef and Butternut Squash Stew is a cozy, hearty dish made with tender beef, sweet squash, and fragrant herbs simmered in a savory broth. Perfect for chilly evenings and make-ahead meals.

Ingredients

  • Beef Stew Meat: 2 pounds, cut into 1-inch cubes
  • Butternut Squash: 1 large (about 2 pounds), peeled and cubed
  • Olive Oil: 2 tablespoons
  • Onion: 1 large, diced
  • Garlic: 4 cloves, minced
  • Carrots: 2 medium, sliced
  • Celery: 2 ribs, chopped
  • Tomato Paste: 2 tablespoons
  • Beef Broth: 6 cups
  • Bay Leaves: 2
  • Thyme: 1 teaspoon dried (or 1 tablespoon fresh)
  • Rosemary: 1 teaspoon dried (or 1 sprig fresh)
  • Salt: 1½ teaspoons
  • Black Pepper: 1 teaspoon
  • Red Wine Vinegar or Lemon Juice: 1 tablespoon
  • Fresh Parsley: ¼ cup, chopped

Instructions

  1. Preheat Your Equipment: Place a Dutch oven over medium-high heat and add olive oil.
  2. Combine Ingredients: Pat beef dry, season with salt and pepper, then sear in batches until browned. Remove and set aside.
  3. Prepare Your Cooking Vessel: In the same pot, sauté onion, garlic, carrots, and celery until softened. Stir in tomato paste and cook 2 minutes.
  4. Assemble the Dish: Return beef to the pot, pour in broth, add bay leaves, thyme, and rosemary. Bring to a boil.
  5. Cook to Perfection: Reduce to a simmer, cover, and cook for 1½ hours. Add butternut squash and cook another 25–30 minutes until tender.
  6. Finishing Touches: Stir in vinegar or lemon juice, taste for seasoning, and adjust as needed.
  7. Serve and Enjoy: Ladle into bowls, sprinkle with parsley, and serve hot with crusty bread.

Notes

  • Don’t overcrowd beef when searing — it needs space to brown properly.
  • Add squash later to avoid it turning mushy.
  • Make ahead for richer flavor — it tastes even better the next day.

Nutrition

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