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Butternut Squash & Beef Stew

Name: Butternut Squash &amp; Beef Stew
Yield: Serves 4-6, depending on serving size
Ingredients: 2-1/2 cups cubed butternut squash; 2 pounds chuck beef or tri-tip, cubed (I now like using tri-tip, since first making this recipe, years ago); Flour for coating the meat (I like to use Wondra); 1/2 cup olive oil on hand – use 3 tablespoons for each layer of meat to be browned; 1 cup minced onion; 2 crushed garlic cloves; 1 teaspoon cinnamon; 1 teaspoon minced ginger; 1/2 teaspoon ground cardamom; 1/4 teaspoon clove; 1/4 teaspoon nutmeg; 1/2 vanilla bean, split and scraped; Pinch of cayenne pepper; 2 cups beef stock; 1 cup misc. fresh garden vegetables of your choice (I like green beans); 1-1/2 tablespoon cornstarch; 3 tablespoons water

by: lapadia

October 22, 2010

0 Ratings

Serves 4-6, depending on serving size

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Author Notes

While the cool, crisp air sets in, this stew will fill your kitchen with an aroma of fall flavors and help to warm you and your family. Spices used compliment butternut and beef nicely, if you prefer, lamb could be used instead of the beef. I like to serve this stew either plain, or, over brown rice with a dollop of Greek yogurt. —lapadia

What You'll Need

Ingredients

2-1/2 cups cubed butternut squash
2 pounds chuck beef or tri-tip, cubed (I now like using tri-tip, since first making this recipe, years ago)
Flour for coating the meat (I like to use Wondra)
1/2 cup olive oil on hand – use 3 tablespoons for each layer of meat to be browned
1 cup minced onion
2 crushed garlic cloves
1 teaspoon cinnamon
1 teaspoon minced ginger
1/2 teaspoon ground cardamom
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/2 vanilla bean, split and scraped
Pinch of cayenne pepper
2 cups beef stock
1 cup misc. fresh garden vegetables of your choice (I like green beans)
1-1/2 tablespoon cornstarch
3 tablespoons water

Directions

Dredge meat with flour and brown in a Dutch oven.
Brown 1 layer of meat at a time in 3 tablespoons of oil, this usually takes 2 (maybe 3) times. Take meat out with a slotted spoon, set aside.
Pour off all but 2 tablespoons of the fat remaining in the Dutch oven. Add the minced onion and sauté until tender.
Add the meat, garlic and all the spices into the pot; incorporate all ingredients..
Add beef stock to the pot; simmer covered until meat is close to tender, about 1 hour.
Add the squash and misc garden vegetables; simmer, covered until completely tender, about 1 hour.
At the point the meat, squash and vegetables are completely tender, dissolve the cornstarch in water. Add to the stew. Stir until thickened
* Recipe inspired from “Too many Tomatoes, Squash, Beans, and Other Good Things” published - 1976.

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10 Reviews

onetribegourmet October 30, 2010

Butternut Squash Beef Stew looks so good!

lapadia October 30, 2010

Thanks, onetribegourmet! Let me know if you have a chance to try it...was thinking it would go with your Labneh and my Pita bread.

aargersi October 24, 2010

Looks so good! It's still hot in Texas but this will be on the winter to-try list for sure.

lapadia October 25, 2010

Thanks, I'm looking forward to hearing back!

gingerroot October 24, 2010

This looks delicious! I'm saving this and will definitely try once the weather gets a little cooler (hoping that will be soon).

lapadia October 24, 2010

Thanks gingerroot, hope you get to try this soon! Our weather has turned, definately know it is fall!

Kayb October 22, 2010

This DOES sound wonderful! I've been jonesing for beef stew anyway....may have to try this one!

lapadia October 24, 2010

Thanks Kayb, will be looking forward to hearing back!

lapadia October 22, 2010

Thanks AntoniaJames! This stew works well with lamb too, but I am not a lamb person.

AntoniaJames October 22, 2010

Oh, this makes me hungry! It just gorgeous . . . and how interesting, to use the sweet spices. Really must try this. With this weather we're having (cold, grey), this is so appealing. ;o)