Butternut Squash Beef Stew

5 from 2 votes

This fall-inspired butternut squash beef stew is so tender and packed with flavor. The butternut squash and maple syrup infuse the beef stew with a touch of sweetness that pairs well with the savory flavors.

Prep Time20

Cook Time2

Total Time2 20

Course: Main Course

Cuisine: American

Servings: people

Calories: 546kcal

Author: Tania

Equipment

6-quart Dutch oven

Ingredients

3 pounds boneless beef chuck roast excess fat trimmed
1 ½ teaspoons Kosher salt
1 teaspoon ground black pepper
Olive oil
1 large red onion chopped
6 cloves fresh garlic minced
1 teaspoon fresh thyme leaves
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 cup red wine or beef broth
4 cups beef broth plus more as needed
¼ cup all-purpose flour
3 bay leaves fresh or dried
2 sprigs fresh rosemary
4 cups diced butternut squash 1-inch cubes
Chopped Italian parsley for garnish

Instructions

Cut beef into 1-inch cubes. Pat dry thoroughly, then season with 1 ½ teaspoon Kosher salt, 1 teaspoon ground black pepper, and a few drizzles of olive oil.
Heat a few drizzles of oil in a large 6-quart Dutch oven over medium-high heat. Sear the beef until caramelized and golden brown. It's important to sear in batches in order to not overcrowd the pot, otherwise it will steam and not brown. Remove from the pot and set aside. Tip: The beef may release moisture, absorb it with paper towel to encourage better browning.
Reduce heat to medium, then add more olive oil. Add the onions and cook for about 5 minutes until softened. Then, stir in minced garlic and thyme for another 1-2 minutes until fragrant.
Add the tomato paste, stirring to coat. Then, stir in balsamic vinegar and maple syrup.
Next, add the red wine and simmer about 2 minutes. Then add beef broth and bring back to a low simmer.
In a bowl, dissolve ¼ cup flour with ½ cup room temp water to make a slurry. Stir in the slurry into the pot. It will thicken as it simmers.
Return the seared beef into the pot, along with bay leaves an rosemary. Season with salt and pepper to taste. Bring back to a low simmer. Cover and cook over low heat on the stovetop for 1 hour, stirring occasionally.
Next, add butternut squash and continue cooking, covered, for another 30 minutes until tender.
To serve, garnish with chopped parsley. Serve with bread or your favorite sides, and enjoy!

Notes

Sear in batches to avoid steaming. If the beef starts to release moisture, absorb it with paper towel.
Use fresh butternut squash rather than frozen. Frozen squash can sometimes turn a bit too mushy.
Add the cubed butternut squash in the last 30 minutes of cooking so they don’t get too soft.
Make ahead: Cook the stew as directed, then let cool completely. Refrigerate in airtight containers for up to 3 days.
Reheat on the stovetop or in the microwave oven with a splash of broth.
Freezing: Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, or reheat straight from frozen over the stovetop, adding extra broth as needed.
Optional: If you'd like, add a just a little dash of ground nutmeg at the end for warm spiced flavors.

Substitutions:

Red wine: Beef broth plus a splash of balsamic vinegar.
Fresh herbs: If using dried, use about ⅓ of the amount of fresh.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition