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Looking for a comforting dish to warm you up on chilly evenings? This hearty beef and butternut squash stew is the answer! Packed with tender chunks of beef, vibrant butternut squash, and aromatic herbs, this one-pot meal is not only satisfying but also incredibly easy to prepare. It’s perfect for cozy dinners with family or friends, and the leftovers are even better the next day.
Why You’ll Love This Recipe
This beef and butternut squash stew is a delightful combination of flavors and textures. The rich broth enhances the natural sweetness of the squash, while the beef adds depth and heartiness. Plus, it’s simple to make and requires minimal cleanup!
- Comforting and hearty: Perfect for chilly nights.
- One-pot convenience: Easy to make and clean up.
- Flavor-packed: A delightful blend of savory and sweet.
- Meal prep friendly: Tastes even better the next day.
- Customizable: Add your favorite vegetables or spices.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 cups butternut squash, peeled and diced
- 2 large carrots, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 bay leaf
How to Make Hearty Beef and Butternut Squash Stew
- 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. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set it aside.
- In the same pot, add the chopped onion and sliced carrots. Sauté for about 3-4 minutes, or until the onion is translucent.
- Add the minced garlic and thyme to the pot, cooking for an additional minute until fragrant.
- Return the browned beef to the pot, then pour in the beef broth. Stir in the diced butternut squash and add the bay leaf.
- Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
- Remove the bay leaf before serving. Taste and adjust seasoning with more salt and pepper if needed.
Tips for the Best Results
- For extra flavor, sear the beef in batches to avoid overcrowding the pot.
- Use low-sodium beef broth for better control over the saltiness.
- Let the stew cool completely before storing to preserve its texture and taste.
Easy Variations
- Add in other root vegetables like parsnips or potatoes for more heartiness.
- Spice things up with a pinch of cayenne pepper or a splash of Worcestershire sauce.
- For a touch of brightness, stir in some chopped fresh parsley just before serving.
What to Serve With It
- Crusty bread for dipping into the rich broth.
- A simple green salad dressed with vinaigrette.
- Mashed potatoes to soak up the stew.
- Cooked quinoa for a healthy side.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 4 days. This stew freezes well too! Just make sure to cool it completely before transferring it to freezer-safe containers. To reheat, thaw overnight in the fridge and warm on the stove over low heat until heated through.
Recipe Card
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 cups butternut squash, peeled and diced
- 2 large carrots, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 bay leaf
Instructions:
- 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. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set it aside.
- In the same pot, add the chopped onion and sliced carrots. Sauté for about 3-4 minutes, or until the onion is translucent.
- Add the minced garlic and thyme to the pot, cooking for an additional minute until fragrant.
- Return the browned beef to the pot, then pour in the beef broth. Stir in the diced butternut squash and add the bay leaf.
- Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
- Remove the bay leaf before serving. Taste and adjust seasoning with more salt and pepper if needed.
Notes: Let the stew cool completely before storing to preserve its texture and taste.
