Beef and Butternut Squash Stew

Prep Time: 15 minutes

Cook Time: 1 hour 45 minutes

Total Time: ~2 hours

Servings: 6

Calories: ~420 per serving

Ingredients

• 1.5 lbs beef stew meat, cut into chunks

• 2 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 cups butternut squash, cubed

• 2 carrots, sliced

• 2 celery stalks, chopped

• 4 cups beef broth

• 1 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika

• 1 tsp dried thyme

• ½ tsp ground cinnamon (optional but delicious with squash)

• Salt & black pepper, to taste

• 2 tbsp flour (to thicken)

• Fresh parsley, for garnish

Instructions

1. Brown the Beef

Heat olive oil in a large pot over medium-high heat.
Season beef with salt & pepper, then sear for 4–5 minutes until browned. Remove and set aside.

2. Sauté the Aromatics

In the same pot, add onion and cook 3 minutes.
Add garlic and cook 1 more minute.

3. Build the Stew

Return beef to the pot. Add:

• Carrots

• Celery

• Butternut squash

• Beef broth

• Tomato paste

• Worcestershire sauce

• Smoked paprika

• Thyme

• Cinnamon (optional)

Stir well.

4. Simmer

Bring to a boil, then reduce heat to low.
Cover and simmer 1 hour 30 minutes, stirring occasionally.

5. Thicken

Whisk flour with 3 tbsp cold water.
Stir into the stew and simmer uncovered 10–15 minutes until thick and glossy.

6. Serve

Garnish with fresh parsley and serve warm with crusty bread.