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–+ servings
hearty butternut squash stew

Beef Stew with Butternut Squash

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Skillet
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon

Ingredients
  

  • 2 pound beef chuck cut into 1-inch cubes
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 clove garlic minced
  • 2 cup beef broth
  • 1 cup red wine
  • 2 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 3 cup butternut squash peeled and cubed
  • 3 carrots sliced
  • 2 potatoes cubed
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium-high heat and brown the beef cubes in batches.
  • Remove beef and set aside, then add onion and garlic to the pot and sauté until soft.
  • Return beef to the pot and add beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and bay leaf.
  • Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
  • Add butternut squash, carrots, and potatoes and continue to simmer for another hour until vegetables are tender.
  • Season with salt and pepper to taste and remove bay leaf before serving.
  • Let the stew rest for 10 minutes to enhance flavors before serving.

Notes

For best results, use fresh herbs if available to enhance the aroma and depth of flavor in the stew. It's important to brown the beef well as this adds a rich, caramelized flavor to the dish. Additionally, cutting vegetables uniformly will ensure even cooking. If you prefer a thicker stew, consider mashing a few pieces of potato in the pot to naturally thicken the broth.
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