BEEF AND BUTTERNUT SQUASH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
BUTTERNUT SQUASH BEEF STEW
Browned cubes of beef, crispy chopped bacon and tender chunks of butternut squash give this hearty and easy-to-make stew its meaty, creamy appeal.
Provided by My Food and Family
Categories Home
Time 2h
Yield 6 servings, 1-2/3 cups each
Number Of Ingredients 8
Steps:
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove from pan with slotted spoon; drain on paper towels.
- Heat dressing in same pan. Sprinkle meat with flour; add to pan. Cook until evenly browned, stirring occasionally. Add broth and tomatoes; bring to boil, stirring occasionally. Cover; simmer on low heat 1 hour. Add squash; cook 20 min. Add broccoli; cook 10 min. or until meat and squash are tender.
- Stir in bacon just before serving.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
BUTTERNUT SQUASH STEW WITH BEEF AND LENTILS
I personally hate butternut squash. My hubby loves it, and begged me for ages to find a way to cook it that I could enjoy. After many trials, this stew has stuck as a family favorite!
Provided by Stephanie Kilmon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h15m
Yield 18
Number Of Ingredients 16
Steps:
- Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.
- At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.
- While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.
- Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.
- Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.
Nutrition Facts : Calories 154 calories, Carbohydrate 20.5 g, Cholesterol 11.4 mg, Fat 4.9 g, Fiber 5.4 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 293.8 mg, Sugar 2.7 g
BUTTERNUT BEEF STEW
I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.-Erin Lembke, Monroe, Washington
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery. , In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker. , Cover and cook on low 7-8 hours, until meat and vegetables are tender.
Nutrition Facts : Calories 377 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1047mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 4g fiber), Protein 30g protein.
SPICED BEEF AND BUTTERNUT SQUASH STEW
Make and share this Spiced Beef and Butternut Squash Stew recipe from Food.com.
Provided by Chris Reynolds
Categories Stew
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 C water, salt, and pepper. Stir in onion.
- Sprinkle beef with flour and add to the cooker. Toss to coat.
- Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7-8 hours on low or 4-5 hours on high.
- Ten minutes before serving, prepare couscous according to package directions. Fold the chickpeas into the stew and cook, covered until heated through, about 3 minutes.
- Serve the stew over the couscous and sprinkle with cilantro.
BEEF AND BUTTERNUT SQUASH STEW
Make and share this Beef and Butternut Squash Stew recipe from Food.com.
Provided by SilverML8
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley.
Nutrition Facts : Calories 727.4, Fat 21, SaturatedFat 6.1, Cholesterol 145.2, Sodium 1234.7, Carbohydrate 30.1, Fiber 3.6, Sugar 7.3, Protein 54.1
AROMATIC BEEF STEW WITH BUTTERNUT SQUASH
Make and share this Aromatic Beef Stew With Butternut Squash recipe from Food.com.
Provided by shelshel0110
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over med-high heat.Add beef and cook until brown on all sides. Transfer meat to plate, leaving juices in saucepan.
- Add onion. Cook, stirring, until translucent. Add garlic & ginger Cook 1 more minute.
- Return beef to pot. Stir in squash, tomatoes, tomato sauce, broth, cumin, cinnamon, and pepper flakes.
- Bring to a boil. reduce heat to low. Cover and simmer until beef is tender (30-60 min).
- Divide cous cous and stew among 4 bowls. Top with almonds and parsley.
- Enjoy!
Nutrition Facts : Calories 1461.8, Fat 92, SaturatedFat 35, Cholesterol 112.7, Sodium 690.8, Carbohydrate 127.5, Fiber 12.8, Sugar 9.6, Protein 31.7
EASY BEEF STEW WITH BUTTERNUT SQUASH
Butternut squash and carrots lend sweetness to this savory fall stew. And that hint of zest in the broth? That's BBQ sauce.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 7 servings, 1 cup each
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Heat 2 Tbsp. oil in large skillet over medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Remove meat from skillet; set aside.
- Add remaining oil, onions and garlic to skillet; cook 5 min. or until onions are crisp-tender. Add flour; cook and stir 1 min. Add beef broth; cook 5 min. or until thickened, stirring frequently to scrape browned bits from bottom of skillet. Add carrots, barbecue sauce, thyme and bay leaf; stir. Bring to boil. Remove from heat. Stir in meat. Spoon into 3-qt. casserole sprayed with cooking spray.
- Bake 1-1/4 hours. Add potatoes and squash; cover. Bake additional 45 min. or until meat is tender. Remove and discard bay leaf.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
BEEF STEW WITH BUTTERNUT SQUASH
Make and share this Beef Stew With Butternut Squash recipe from Food.com.
Provided by Ck2plz
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan.
- Add onion; cook, stirring, until translucent, about 6 minutes.
- Add garlic and ginger; cook, stirring, 1 minute more.
- Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes.
- Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.
Nutrition Facts : Calories 354.6, Fat 15.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 116.1, Carbohydrate 29.1, Fiber 6.1, Sugar 9.8, Protein 29.3
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