Beef and Butternut Stew Recipe

Name: Beef and Butternut Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Large Onions; 3 whole Cloves Garlic; 1- 1/2 pounds, 3/4 ounces, weight Stew Beef; 1 whole Medium To Large Butternut Squash; 1 pinch Large Pinch Dried Rosemary; 3 whole Bay Leaves; 1 whole Stick Cinnamon; 5 whole Cloves; 3/4 pounds, 2-18 ounces, weight Canned Chopped Tomatoes; 2 Tablespoons Tomato Puree; 4 cups, 3 tablespoons, 1-⅞ teaspoons, 1/4 pinches Vegetable Stock; 10 tablespoons, 7 pinches Red Wine; Salt And Black Pepper To Taste; Olive Oil

Servings: persons

3 whole Large Onions
3 whole Cloves Garlic
1- 1/2 pounds, 3/4 ounces, weight Stew Beef
1 whole Medium To Large Butternut Squash
1 pinch Large Pinch Dried Rosemary
3 whole Bay Leaves
1 whole Stick Cinnamon
5 whole Cloves
3/4 pounds, 2-18 ounces, weight Canned Chopped Tomatoes
2 Tablespoons Tomato Puree
4 cups, 3 tablespoons, 1-⅞ teaspoons, 1/4 pinches Vegetable Stock
10 tablespoons, 7 pinches Red Wine
Salt And Black Pepper To Taste
Olive Oil

1
Pre-heat the oven to gas mark 3 (325F, 170C).
2
Chop the onion (it doesnt have to be too fine) and garlic and fry over medium heat in a small amount of olive oil.
3
When the onion and garlic is done pop it into a Dutch oven or similar casserole dish.
4
Chop the beef into chunks of about 1 inch by 1/2 inch.
5
Add a bit more olive oil to the same frying pan (the one you fried the onions and garlic in) and then brown the beef.
6
When it is nicely browned, add the beef to the casserole dish with the onions and garlic.
7
Chop the butternut squash into chunks of about the same size as the beef.
8
Add another glug of olive oil to the frying pan and brown the butternut cubes until they start to soften.
9
Add these to the casserole dish as well.
10
Add all the rest of the ingredients (thats the rosemary, bay leaves, cinnamon stick, cloves, tomatoes, tomato puree, vegetable stock, red wine, and salt and pepper) to the casserole dish.
11
Mix everything together carefully in the casserole dish.
12
At this point your kitchen may already be smelling delicious, but youre going to have to wait a few hours...
13
Put the stew into the middle of the pre-heated oven, uncovered, for about four hours.
14
Give it a stir every so often whilst it is cooking and add more stock or water if necessary.
15
When the stew is cooked, serve with greens and fresh bread.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 whole Large Onions, 3 whole Cloves Garlic, 1- 1/2 pounds, 3/4 ounces, weight Stew Beef, 1 whole Medium To Large Butternut Squash, and more.

Yes, Beef and Butternut Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef and Butternut Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions