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Hearty Beef and Butternut Squash Stew Recipe

Hearty Beef and Butternut Squash Stew Recipe

Hearty Beef and Butternut Squash Stew is the perfect dish to warm you up on a chilly evening. This one-pot meal combines tender chunks of beef with sweet butternut squash, vibrant carrots, and aromatic herbs, all simmered in a rich, savory broth. It’s comforting, filling, and ideal for cozy nights at home.

Why You’ll Love This Recipe

This stew is not just a meal; it’s a hug in a bowl. Here’s why you’ll want to make it:

  • Comforting Flavor: The combination of beef and butternut squash creates a delightful balance of savory and sweet.
  • Simple Ingredients: Made with easily accessible ingredients that you probably already have on hand.
  • One-Pot Wonder: Minimal cleanup means more time to enjoy your meal.
  • Wholesome and Filling: Perfect for feeding a crowd or meal prepping for the week.

Ingredients

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 2 cups butternut squash, peeled and cubed
  • 2 medium carrots, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste

How to Make Hearty Beef and Butternut Squash Stew

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot. Sear the beef on all sides until browned, about 5-7 minutes.
  2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
  3. Stir in the sliced carrots and cubed butternut squash, mixing everything together.
  4. Pour in the beef broth, then add the dried thyme and bay leaves. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
  6. Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper as needed.

Tips for the Best Results

  • For extra depth of flavor, consider browning the beef in batches to avoid overcrowding the pot.
  • If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the stew during the last 10 minutes of cooking.
  • Let the stew cool completely before refrigerating for optimal storage.

Easy Variations

  • Substitute sweet potatoes for butternut squash for a different flavor profile.
  • Add green beans or peas during the last 10 minutes of cooking for extra color and nutrition.
  • For a spicier kick, toss in some diced jalapeños or a pinch of red pepper flakes.

What to Serve With It

  • Crusty bread or dinner rolls for dipping into the flavorful broth.
  • A simple green salad to balance the rich stew.
  • Mashed potatoes for a hearty side dish that pairs perfectly with the stew.

Storage and Reheating

Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the stew thickens too much. For longer storage, freeze the stew for up to 3 months. Thaw in the refrigerator overnight before reheating.

Recipe Card

Hearty Beef and Butternut Squash Stew
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Ingredients:

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 2 cups butternut squash, peeled and cubed
  • 2 medium carrots, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot. Sear the beef on all sides until browned, about 5-7 minutes.
  2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
  3. Stir in the sliced carrots and cubed butternut squash, mixing everything together.
  4. Pour in the beef broth, then add the dried thyme and bay leaves. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
  6. Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper as needed.

Notes: For a thicker stew, mix cornstarch with cold water and stir it in during the last 10 minutes of cooking.

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