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–+ servings
savory stew with spinach

Butternut Beef Stew with Wilted Spinach Swirl

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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 Wooden spoon
  • 1 sharp knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 2 pound beef chuck cubed
  • 2 tablespoon olive oil
  • 1 large onion diced
  • 3 clove garlic minced
  • 4 cup beef broth
  • 1 cup butternut squash diced
  • 2 large carrots sliced
  • 2 stalk celery chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cup fresh spinach
  • 1 tablespoon balsamic vinegar

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat.
  • Add the beef cubes and brown them on all sides.
  • Remove the beef from the pot and set aside.
  • In the same pot, add the onion and garlic, sautéing until soft.
  • Return the beef to the pot and pour in the beef broth.
  • Stir in the butternut squash, carrots, celery, thyme, salt, and pepper.
  • Bring the mixture to a boil, then reduce the heat and simmer for 1.5 hours.
  • Add the spinach to the pot and stir gently until wilted.
  • Stir in the balsamic vinegar and simmer for an additional 10 minutes.
  • Let the stew rest for 10 minutes before serving.

Notes

For best results, ensure the beef is browned well to enhance the flavor of the stew. If you prefer a thicker stew, you can mix a tablespoon of flour or cornstarch with a little water and add it to the pot in the last 10 minutes of cooking. Adjust the seasoning to your taste, and consider serving the stew with a side of crusty bread for a complete meal.
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