Butternut Squash Beef Stew (Printable Version)
# What You'll Need:
→ Main
01 -
800 g beef chuck roast or stewing beef, cut into 2.5 cm cubes
02 -
600 g butternut squash, peeled and cubed
03 -
2 large carrots, peeled and sliced
04 -
2 celery stalks, chopped
05 -
3 medium potatoes, peeled and diced
06 -
1 large onion, diced
07 -
3 garlic cloves, minced
→ Broth and seasoning
08 -
1.2 L beef broth
09 -
2 tablespoons olive oil
10 -
1 teaspoon dried thyme
11 -
2 bay leaves
12 -
Sea salt, to taste
13 -
Ground black pepper, to taste
# Step-by-Step Directions:
01 -
Cut beef into 2.5 cm cubes, peel and cube the butternut squash, slice the carrots, chop the celery, dice the potatoes, and mince the garlic.
02 -
Heat olive oil in a large, heavy-based pot over medium heat. Working in batches, brown beef cubes on all sides. Remove beef from the pot and set aside.
03 -
In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened. Add minced garlic and cook 1 minute longer until fragrant.
04 -
Pour a small amount of beef broth into the pot to deglaze, scraping up any browned bits for flavor.
05 -
Return browned beef to the pot along with potatoes, butternut squash, thyme, and bay leaves. Pour in remaining beef broth and stir well.
06 -
Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, until beef is tender and vegetables are cooked through.
07 -
Taste and adjust seasoning with sea salt and ground black pepper as needed. Remove bay leaves before serving.
08 -
Ladle stew into individual bowls and garnish optionally with fresh herbs such as chopped parsley.
# Helpful Notes:
01 -
For a richer flavor, sear beef in batches to avoid overcrowding the pan.
02 -
The stew can be made ahead and reheated, as flavors deepen overnight.
03 -
Slice vegetables evenly to ensure uniform cooking.