Recipe: Tasty Hearty beef and butternut squash stew

Hearty beef and butternut squash stew. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Season the stew with additional salt and pepper to taste.

Beef stew with butternut squash is a simple and fast recipe. Hearty flavor-packed chunks of beef and chickpeas make this dish a protein powerhouse. Slow Cooker Butternut Squash & Sage Beef Stew. You can cook Hearty beef and butternut squash stew using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hearty beef and butternut squash stew

1. You need 1 tsp of olive oil.
2. Prepare 1 1/2 lb of raw lean beef stew meat, boneless, cut into 2 inch cubes.
3. You need 1 medium of onion, chopped.
4. You need 1/2 of green bell pepper, chopped.
5. You need 1/2 of red bell pepper, chopped.
6. You need 4 clove of garlic, crushed.
7. You need 2 medium of tomatoes, chopped.
8. It's 1 cup of low-sodium organic beef broth.
9. It's 1 of Bay leaf.
10. You need 1 tsp of sea salt or Himalayan salt.
11. It's 1 tsp of ground black pepper.
12. It's 2 cup of cubed butternut squash.
13. Prepare 1/4 cup of chopped fresh flat leaf parsley.

They slow-simmer organic turkey bones with onions, rosemary and a bit of vinegar for a hearty bone broth full of naturally occurring protein. Butternut squash adds a rustic character to this hearty Southwest stew, flavored with the smoky heat of chipotle chile pepper. Add squash, beef stock, tomatoes, brown sugar and cumin. This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal.

Hearty beef and butternut squash stew instructions

1. Heat oil in a large sauce pan over medium-high heat..
2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until beef is brown..
3. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent..
4. Add garlic; cook, stirring frequently for 1 minute..
5. Add tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil. Reduce heat to medium-low; covered for 40 minutes..
6. Add squash; cook, stirring occasionally, for 8 to 12 minutes, or until sauce has thickened and beef is fork- tender..
7. Remove bay leaf; serve topped with parsley..

The main ingredients are stewed in serving-sized pieces, so that I would use butternut squash or acorn squash next time. My mother who made this dish back in the old country recommended trying it with butternut squash. Look at this festive blood orange beef and butternut squash stew I made us! Take a second to check out those colors kids! That is real food right there.