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Beef and butternut squash stew on egg noodles in a white bowl.

Beef and Butternut Squash Stew

Author: Louisa Clements
5 from 1 vote
Make the perfect melt in your mouth and tender beef and butternut squash stew, made with stewing beef, butternut squash and peas.
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Prep: 30 minutes
Cook: 3 hours 20 minutes
Total: 3 hours 50 minutes
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Servings: 8

Ingredients

  • 2 lbs stewing beef
  • 1 ½ tsp salt, divided
  • 2 tbsp flour, divided
  • 4 tbsp olive oil, divided
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp tomato paste
  • 1 ½ cups red wine
  • 2 tbsp worcestershire sauce
  • 4 cups beef stock
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 small butternut squash, peeled and cut int 1" cubes (about 6 cups)
  • 1 cup peas

For beurre manié:

  • 1 tbsp all purpose flour
  • 1 tbsp butter, softened

Instructions

  • Preheat oven to 250F.
  • Season beef with 1 tsp of salt and dust with 1 tbsp of flour.
  • Heat a large Dutch oven over medium-high heat. Add 2 tbsp of olive oil to pan, in batches, sear beef until browned on all sides, about 4 minutes flipping occasionally. Repeat with remaining beef, adding 2 tbsp of olive oil before final batch (I do it in three batches). Remove from pan and set aside.
  • Reduce heat to low, add onions and ½ tsp of salt, cook until lightly browned, stirring often, about 3 minutes.
  • Add garlic, tomato paste and remaining 1 tbsp of flour. Cook 30 seconds, tomato paste should start to turn a deeper red.
  • Deglaze with red wine, scraping brown bits from the bottom of the pan, cook for a minute. Add worcestershire, beef stock, thyme and bay leaf. Carefully add beef back to the pan.
  • Bring to a boil, cover and place in the oven. Cook for two hours. Remove from oven and carefully add butternut squash, return to oven and cook another hour, during the last 30 minutes, remove the lid and continue cooking uncovered.
  • Remove from oven, discard bay leaf and stir in peas. If your stew doesn't seem thick enough, thicken with beurre manié.

To thicken:

  • In a small bowl, mash flour and butter together. Bring stew to a simmer over medium heat, add beurre manié to stew in small chunks, As the butter melts, the stew will thicken.
Did you try this recipe?Leave a comment + rating and let me know what you think!