Butternut Squash & Beef Stew Recipe

Name: Butternut Squash & Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups cubed butternut squash; 2 pounds chuck beef or tri-tip, cubed (I now like using tri-tip, since first making this recipe, years ago); Flour for coating the meat (I like to use Wondra); 1/2 cup olive oil on hand - use 3 tablespoons for each layer of meat to be browned; 1 cup minced onion; 2 crushed garlic cloves; 1 teaspoon cinnamon; 1 teaspoon minced ginger; 1/2 teaspoon ground cardamom; 1/4 teaspoon clove; 1/4 teaspoon nutmeg; 1/2 vanilla bean, split and scraped; Pinch of cayenne pepper; 2 cups beef stock; 1 cup misc. fresh garden vegetables of your choice (I like green beans); 1-1/2 tablespoon cornstarch; 3 tablespoons water

Servings: persons

2-1/2 cups cubed butternut squash
2 pounds chuck beef or tri-tip, cubed (I now like using tri-tip, since first making this recipe, years ago)
Flour for coating the meat (I like to use Wondra)
1/2 cup olive oil on hand - use 3 tablespoons for each layer of meat to be browned
1 cup minced onion
2 crushed garlic cloves
1 teaspoon cinnamon
1 teaspoon minced ginger
1/2 teaspoon ground cardamom
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/2 vanilla bean, split and scraped
Pinch of cayenne pepper
2 cups beef stock
1 cup misc. fresh garden vegetables of your choice (I like green beans)
1-1/2 tablespoon cornstarch
3 tablespoons water

1
["Dredge meat with flour and brown in a Dutch oven.", "Brown 1 layer of meat at a time in 3 tablespoons of oil, this usually takes 2 (maybe 3) times. Take meat out with a slotted spoon, set aside.", "Pour off all but 2 tablespoons of the fat remaining in the Dutch oven.
2
Add the minced onion and saute until tender.", "Add the meat, garlic and all the spices into the pot; incorporate all ingredients..", "Add beef stock to the pot; simmer covered until meat is close to tender, about 1 hour.", "Add the squash and misc garden vegetables; simmer, covered until completely tender, about 1 hour.", "At the point the meat, squash and vegetables are completely tender, dissolve the cornstarch in water. Add to the stew. Stir until thickened", "* Recipe inspired from ""Too many Tomatoes, Squash, Beans, and Other Good Things"" published - 1976."]

1432

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2-1/2 cups cubed butternut squash, 2 pounds chuck beef or tri-tip, cubed (I now like using tri-tip, since first making this recipe, years ago), Flour for coating the meat (I like to use Wondra), 1/2 cup olive oil on hand - use 3 tablespoons for each layer of meat to be browned, and more.

Yes, Butternut Squash & Beef 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.

Butternut Squash & Beef Stew

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