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Beef and Butternut Squash Stew
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⏱️
Prep Time
30 min
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🍳
Cook Time
2.5 hours
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👥
Serves
4-6
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A stew-pendous cozy recipe that uses local beef, vegetables, and herbs for an awesome autumnal meal!
🥕 Featured Local Ingredients
Butternut squash from Jacobs Produce, Ole Mcdonnell's Farm, and Poor Robin Gardens, olive oil from Terra Dolce Farms, onions from Jacobs Produce and Poor Robin Gardens, beef from Hunter Cattle Grassfed Beef, Southern Swiss Dairy, LLC, and Westwood Angus Beef, and Jacobs Producebeef broth from Hunter Cattle Grassfed Beef, and Westwood Angus Beef, fresh rosemary from HazelnutPastures, and bread from Daisy Mae Farms/Traditions Bakery and Catering, and Sweet Myrtle Bakery!
Ingredients
- 2 pounds Butternut squash (peeled and cubed)
- 3 or 4 tablespoons olive oil
- 1 large onion (diced)
- 2 pounds beef chuck (cubed)
- 4 cups beef broth
- 2 cloves garlic (crushed)
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Heat the oil over medium heat in a study pan or Dutch oven and saute the diced onion
Add the beef cubes in and brown them
Stir in the beef broth, herb sprigs, garlic, salt, and pepper. Cover and let cook on the stovetop at a low simmer for 2 hours
Stir in the butternut squash cubes and let cook for 30 more minutes to soften
If desired, serve with bread!
✴️ Chef's Tips
For easier peeling, poke a few holes in the butternut squash with a fork and microwave it whole for 2-3 minutes to soften the outer layer
🔀 Variations & Substitutions
Try using different olive oil flavors, such as garlic or rosemary!
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