Imagine a steaming bowl of Lentil Beef Stew, the rich aroma of rosemary and thyme wafting through the air, as tender chunks of beef and velvety lentils meld into a comforting symphony of flavors.
Picture the vibrant orange of roasted butternut squash, its sweetness adding a delightful contrast to the hearty stew.
This dish matters to me because it reminds me of cozy Sunday afternoons spent with family, where the kitchen was filled with warmth and laughter.
It’s a go-to recipe for busy weeknights when you crave something nourishing, or for leisurely Sunday suppers when you have time to savor each bite.
I recall a particularly hectic day when this stew saved dinner, offering solace after a long week.
It became an anchor of comfort for my family, turning a rushed evening into a cherished moment.
Ready? Let’s cook and bring some warmth to your table!
Why You’ll Love It
- Delivers bold flavor with a blend of herbs and tender beef.
- Freezes beautifully for convenient, make-ahead meals.
- Uses pantry staples like lentils and beef broth.
- Offers comforting warmth with roasted butternut squash cubes.
- Provides a hearty, nutritious meal perfect for colder months.
Ingredients
- 2 tablespoons olive oil — for browning the beef
- 1 pound beef stew meat, cubed — choose well-marbled cuts
- 1 large onion, chopped — adds sweetness
- 3 cloves garlic, minced — enhances flavor
- 2 carrots, sliced — for sweetness and color
- 2 celery stalks, chopped — adds depth to the broth
- 1 cup dried lentils, rinsed — high in protein
- 4 cups beef broth — use low-sodium for better control over seasoning
- 1 teaspoon thyme — use fresh for more aroma
- 1 teaspoon rosemary — dried is fine, crush for more flavor
- 1 bay leaf — adds subtle depth
- Salt and pepper, to taste — adjust as needed
- 1 butternut squash, peeled and cubed — for sweetness and texture
- 1 tablespoon olive oil, for roasting — prevents sticking
- 1 teaspoon paprika — for color and mild heat
Step-by-Step Method
Sear the Beef
Heat olive oil in a Dutch oven over medium heat. Add the cubed beef stew meat. Sear the beef on all sides until browned. This will enhance the flavor of the stew.
Remove the beef from the pot and set it aside. This process locks in the juices, guaranteeing the meat stays tender and flavorful as it cooks.
Sauté the Vegetables
In the same pot, add chopped onion, minced garlic, sliced carrots, and chopped celery. Cook the vegetables until they’re softened, stirring occasionally.
The vegetables will absorb the flavors left in the pot from the beef. This step is essential for building the base of the stew’s flavor profile.
Combine Ingredients
Stir in the rinsed lentils and pour in the beef broth. Add thyme, rosemary, a bay leaf, and season with salt and pepper.
Return the browned beef to the pot. Bring the mixture to a boil. This step integrates all the flavors together, setting the foundation for the stew.
Simmer the Stew
Reduce heat to low. Cover the pot and let the stew simmer for 1 hour.
This slow cooking process allows the flavors to meld beautifully. Stir occasionally to prevent sticking. This step is significant for tenderizing the beef and fully cooking the lentils.
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with olive oil and paprika.
Spread them out in a single layer. Roast in the oven for 25-30 minutes until tender. The roasted squash will add a sweet and smoky flavor to the stew.
Final Assembly
After the stew has finished cooking, remove the bay leaf. Taste and adjust the seasoning with salt and pepper if necessary.
Serve the stew hot, topped with the roasted butternut squash cubes. This final step guarantees a balanced flavor, marrying the savory stew with the sweet, roasted squash.
Ingredient Swaps
- For a vegetarian version, substitute the beef stew meat with mushrooms or a plant-based meat alternative.
- Use vegetable broth instead of beef broth for a vegetarian or vegan option.
- Replace butternut squash with sweet potatoes or acorn squash if they’re more readily available or preferred.
- For a budget-friendly option, you can use ground beef instead of beef stew meat.
You Must Know
1. Brown the Meat Thoroughly: Make sure that you brown the beef stew meat on all sides to enhance the flavor of the stew. This step is vital for developing a rich, savory base for the dish.
2. Use Fresh Herbs: Opt for fresh thyme and rosemary if available, as they’ll provide a more vibrant and aromatic flavor compared to dried herbs.
Fresh herbs can elevate the overall taste of the stew.
3. Rinse Lentils: Always rinse the lentils before adding them to the stew to remove any dirt or debris.
This helps maintain the stew’s clean and hearty flavor.
4. Roast Butternut Squash Separately: Roast the butternut squash separately from the stew to achieve a caramelized exterior and tender interior.
This step adds a delightful texture contrast to the dish.
5. Adjust Seasoning Last: Taste the stew before serving and adjust the seasoning with salt and pepper as needed.
The flavors develop during cooking, so it’s important to do a final seasoning check to guarantee a balanced taste.
Serving Tips
- Pair with crusty bread or garlic toast for a hearty meal.
- Serve in deep bowls to keep the stew warm longer.
- Garnish with fresh parsley for added color and freshness.
- Accompany with a side salad for a balanced meal.
- Enjoy with a glass of red wine for a complete dining experience.
Storage & Make-Ahead
Lentil Beef Stew with Roasted Butternut Cubes can be stored in the refrigerator for up to 3 days.
For make-ahead convenience, prepare the stew and freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
Roasted butternut squash is best freshly prepared.
Reheating
To gently reheat Lentil Beef Stew, use the stovetop over low heat.
Stir occasionally.
Alternatively, microwave on medium power.
Warm in a preheated oven at 300°F (150°C).
Culinary Traditions
While savoring Lentil Beef Stew, I’m often reminded of the rich tapestry of culinary traditions that shape our meals. Each spoonful whispers stories of time-honored techniques and ingredients.
Here’s what I cherish most about these traditions:
- Cultural Fusion: Our stew reflects a blend of flavors from different cultures—lentils from Mediterranean cuisine and hearty beef stews from North America.
- Seasonal Ingredients: This dish celebrates the bounty of autumn with butternut squash, a nod to harvesting traditions.
- Communal Cooking: Preparing stew often involves shared experiences, echoing the age-old practice of gathering around the kitchen, stirring together both ingredients and connections.
As I indulge, I’m enveloped in warmth, nostalgia, and the universal language of comfort food.
Final Thoughts
Why not give this Lentil Beef Stew with Roasted Butternut Cubes a try and enjoy a comforting meal that’s perfect for any occasion? Feel free to tweak the seasoning or add your favorite vegetables to make it uniquely yours!
Frequently Asked Questions
Can I Use Chicken Instead of Beef for This Stew?
Absolutely, you can swap beef for chicken in this stew. I’d suggest using chicken thighs for a richer taste. Just adjust the cooking time since chicken cooks faster, ensuring it remains juicy and tender. Enjoy!
How Do I Store Leftover Butternut Squash?
I store leftover butternut squash in an airtight container in the fridge for up to five days. If you want to keep its flavor fresh and vibrant, freeze it. Just make sure it’s cooled before storing!
Is This Stew Suitable for Freezing?
Yes, you can freeze this hearty stew. I love making a big batch and enjoying it later. Just cool completely, portion it into airtight containers, and freeze. It’s like a cozy hug on a chilly day.
What Is the Best Way to Peel Butternut Squash?
I find the best way to peel butternut squash is using a sharp vegetable peeler. First, cut off the ends, then peel downward in long strokes. It creates a smooth, inviting surface ready for delicious recipes.
Can I Add Potatoes to the Stew?
Absolutely, you can add potatoes. I find they absorb the stew’s flavors beautifully and make it heartier. Just cube them and add them in with the lentils. They’ll cook perfectly while infusing the dish with warmth.
Lentil Beef Stew with Roasted Butternut Cubes
Equipment
- 1 Dutch oven
- 1 Baking sheet
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
- 1 large mixing bowl
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 tablespoon olive oil
- 1 pound beef stew meat cubed
- 1 large onion chopped
- 3 clove garlic minced
- 2 carrot sliced
- 2 stalk celery chopped
- 1 cup dried lentils rinsed
- 4 cup beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 bay leaf
- salt and pepper to taste
- 1 butternut squash peeled and cubed
- 1 tablespoon olive oil for roasting
- 1 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C).
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat.
- Add the beef stew meat and brown on all sides.
- Remove the beef and set aside.
- In the same pot, add onion, garlic, carrots, and celery; cook until softened.
- Stir in the lentils, beef broth, thyme, rosemary, bay leaf, salt, and pepper.
- Return the browned beef to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour.
- On a baking sheet, toss butternut squash cubes with 1 tablespoon olive oil and paprika.
- Roast in preheated oven for 25-30 minutes until tender.
- After the stew has cooked, remove the bay leaf and adjust seasoning as needed.
- Serve the stew topped with roasted butternut squash cubes.
Notes
