Easiest Way to Prepare Delicious 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.

Increase the heat to med-high and add the beef to the Dutch oven. My kids and I love beef stew, but my husband doesn't so I don't make it as often as I would like. But I got my hands on Giada's new cookbook Happy Cooking (affil Kabocha squash is my favorite! You can have Hearty beef and butternut squash stew using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Hearty beef and butternut squash stew

1. Prepare 1 tsp of olive oil.
2. You need 1 1/2 lb of raw lean beef stew meat, boneless, cut into 2 inch cubes.
3. Prepare 1 medium of onion, chopped.
4. Prepare 1/2 of green bell pepper, chopped.
5. You need 1/2 of red bell pepper, chopped.
6. It's 4 clove of garlic, crushed.
7. It's 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. You need 1 tsp of ground black pepper.
12. It's 2 cup of cubed butternut squash.
13. It's 1/4 cup of chopped fresh flat leaf parsley.

I have made Giada's Beef and Butternut Stew before & I think this might be the same except for the kabocha. Browned cubes of beef, crispy chopped bacon and tender chunks of butternut squash give this hearty and easy-to-make stew its meaty, creamy appeal. Squash is always a great choice for the slow-cooker because it gets so perfectly tender without actually requiring you to wait around for it to cook. A really hearty salad might do the trick, or ladle your stew into bowls over a big pile of cauliflower rice and dig in.

Hearty beef and butternut squash stew step by step

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 carrots and butternut squash make it a little sweet. This stew was really fantastic tasting and easy to make. A few notes: Have a carton of No Chicken Broth (or veggie) on hand. I used this in place of the chickpea broth since I used canned. Hearty flavor-packed chunks of beef and chickpeas make this dish a protein powerhouse.