Welcome to a culinary journey that blends the rustic charm of beef with the sweet, earthy flavors of butternut squash. Our beef and butternut squash stew is a hearty and comforting dish that will warm your soul on a chilly evening. This delectable stew features tender chunks of beef, slow-cooked in a rich and flavorful broth, along with roasted butternut squash, aromatic vegetables, and a medley of herbs and spices. Served over a bed of fluffy mashed potatoes or crusty bread, this stew is sure to become a family favorite.
But that's not all! This article also offers a tempting selection of additional recipes to tantalize your taste buds. Craving a hearty breakfast? Try our fluffy buttermilk pancakes, served with a generous dollop of butter and sweet maple syrup. For a light and refreshing lunch, our vibrant green salad, tossed with a tangy vinaigrette, is the perfect choice. And when you're in the mood for a sweet treat, indulge in our decadent chocolate chip cookies, loaded with gooey chocolate chips and a hint of sea salt.
These recipes are not just culinary delights; they are also easy to follow, with step-by-step instructions and helpful tips to guide you through the cooking process. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will leave you and your loved ones craving for more.
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.
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, BARLEY, AND BUTTERNUT SQUASH STEW WITH BLUE CHEESE CROUTONS
Steps:
- Position a rack in center of oven and heat to 350 Season the beef with 1 tsp salt and 1\4 tsp pepper and then toss in large bowl with 2 tbs flour. Heat 1tbs of the butter and oil in a 5+1\2-6 qt Dutch oven over medium-high heat. Cok half the beef until browned on several sides. Using slotted spoon, transfer the beef to a plate, Repeat with teh remaining beef Melt 2 tbs of butter in the pot. Add the leeks, carrots, celery and a pinch of salt, reduce heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook , scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in remaing 3tbs flour and cook for one minute. Whisk in 5 cups broth, stir in the barley, bay leaves,sage ,nutmeg, 1\2 tsp salt and the beef along with any accumalted juices. Bring to a boil. Cove the pot snugly with foil and then a tight fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and remaining 1 cup broth. Cover with foil and lid and continue to braise until beef and squash are very tender, about 30 mintues more. Remove and dicard bay leaves from the stew an stir in the parsley and half and half. Season to taste with salt and pepper if want the croutons 3oz crumbled blue cheese ( about 3/4 cup) 3 tbs finely chopped walnuts 18 1\2 inch thick baguette slices In a small bowl combine the softened 1+1\2 tbs buter with the blue cheese, walnuts and 1\2 tsp petter. Spread mixture evenly onto the baguette slices. Transer to a baking sheet Position a rack about 8in from the broiler and heat the broiler on high. Broil until deep golden-brown and crisp (2-3 minutes) Serve with the stew
BEEF AND BUTTERNUT SQUASH STEW
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.
Tips:
- Use a Dutch oven or large pot with a tight-fitting lid to ensure even cooking and prevent splattering.
- Brown the beef in batches to avoid overcrowding the pan and ensure a nice sear.
- Season the beef generously with salt and pepper before browning to enhance its flavor.
- Add a splash of Worcestershire sauce to the beef while browning for an extra layer of savory flavor.
- Use a variety of vegetables in your stew, such as carrots, celery, onions, and potatoes, to add color, texture, and nutrients.
- Choose a butternut squash that is firm and has a deep orange color for the best flavor.
- Peel and cube the butternut squash into uniform pieces to ensure even cooking.
- Add a bay leaf and some fresh thyme sprigs to the stew for extra aroma and flavor.
- Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
- Serve the stew hot, garnished with fresh parsley or cilantro, and accompanied by crusty bread or rice.
Conclusion:
Beef and butternut squash stew is a hearty, flavorful, and nutritious dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own preferences by adjusting the vegetables and seasonings. The stew is also a great way to use up leftover beef or butternut squash. Whether you are a seasoned cook or a beginner, this beef and butternut squash stew recipe is sure to impress your family and friends.
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