This Butternut Beef Stew just says, “I will comfort you,” with every steaming spoonful. The aromas that fill your house as it cooks will do some solid reassuring as well.
We both enjoyed it thoroughly. The Big Guy had a couple bowls, which is a testament to the stew’s goodness, when you consider how a single bowl can fill you up. It’s stuffed with all sorts of good, simple, hearty ingredients: butternut squash, potatoes, carrots, mushrooms, onions, beef. I found myself wishing for some tomatoes, and more carrots. I love carrots. Next time!
This is a crockpot recipe, but you could easily make it on the stovetop. After you add all the ingredients, just cover and simmer, probably for at least an hour. This is an almost-universal stew and soup truth: they get better the longer they simmer.
Crock Pot Beef and Butternut Squash Stew
recipe from EatLiveRun
1.5 lbs beef stew meat, chopped into 1″ pieces
1 tbsp canola oil
5 small red or purple potatoes, chopped
3 large carrots, chopped
1 yellow onion, chopped
1 tsp minced garlic
10 oz sliced cremini mushrooms (I used portabella)
1 2.5 lb butternut squash, peeled and chopped
1 quart beef broth (4 cups)
1 bay leaf
1 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tsp salt
2 tsp sugar
1/4 tsp black pepper
pinch of cayenne pepper
1/2 tsp paprika
1/2 cup flour
Place the flour in a shallow dish with the chopped beef. Toss well to coat. Season lightly with salt and pepper.
Heat the canola oil over medium high heat. Add the onion and saute for about five minutes until soft. Add the beef and garlic to the pan and continue sauteing until the beef has browned.
Place the beef, onions and garlic at the bottom of your crockpot (the biggest you have!). Next, add the bay leaf, butternut squash, mushrooms, chopped carrots and potatoes. Pour the beef broth over and add the Worcestershire, soy sauce, sugar and paprika— if you are using a 5 qt crockpot, it will almost overflow but don’t worry, it won’t! Also, it won’t look like there is enough liquid in the pot — there is.
Place the lid on the crockpot and turn the heat to low. Cook for 8-10 hours. Right before serving, add the salt and pepper to taste, and remove the bay leaf!