Beef and Butternut Squash Stew


This has been a favorite recipe of mine for truly as long as I remember living on my own.  I would even make it for just myself in my single days and eat it for lunches and dinners for the entire week.  It’s so rich and wholesome and pairs just beautifully with a cold day and a hungry tummy.  An awesome way to switch up your typical beef stew…and I have a feeling once you try this one you may retire that old recipe, anyway.  Ideal for entertaining, too, because the longer it sits the more the flavors develop, so make it ahead of time and serve it to your company with a nice green salad and crusty bread….but only if you feel like being praised beyond belief 🙂

Beef and Butternut Squash Stew

barely adapted from this recipe


2 Tablespoons Olive Oil

1 Large Onion, chopped

4 Garlic Cloves, chopped

1 Large Carrot, Sliced

1 Tablespoon Fresh Chopped Rosemary

1 Teaspoon Dried Thyme

1 3/4-2 Pounds Stew Beef

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

2 Tablespoons Arrowroot Powder or Cornstarch + 2 Tablespoons Cold Water

1 Cup Red Wine

1 Pound Butternut Squash, cut into 1 inch cubes

1/4 Cup Chopped Sun Dried Tomatoes

3-4 Cups Beef Broth


Heat olive oil in a soup pot or dutch oven over medium high heat.  Add onion, rosemary and thyme and sauté until beginning to soften, about 2 minutes.  Toss the beef with salt and pepper and add to the pan along with the garlic.  Cook, stirring occasionally, until beef is browned on all sides, about 5 minutes.  Add wine and scrape the bottom of the pot well, releasing any of the browned bits from the pot.  Add tomatoes, carrots and enough broth to cover the beef and bring the pot to a boil.  Lower heat to a simmer, cover the pot and cook for 30 minutes.  Mix together the arrowroot or cornstarch and water in a separate bowl and stir that into the stew along with the butternut squash.  Return to a simmer, cover and cook an additional 30 minutes.  Season with salt and pepper and serve.  Serves 4.

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