Recipe: Yummy Hearty beef and butternut squash stew

Hearty beef and butternut squash stew. Heat oil in a large saucepan over medium-high heat. Beef stew with butternut squash is a simple and fast recipe. Hearty and easy to prepare, throw the ingredients in the slow cooker, go about your day and come Squash is always a great choice for the slow-cooker because it gets so perfectly tender without Add some stewing beef and a few other vegetables, dump in a can of tomatoes, and leave it while you.

A classic beef stew with a twist. With tender beef pieces and intensely rich flavours, this dish will leave you wanting more. Deliciously simple Beef Bourguignon, a hearty, flavoursome classic that the family will love. You can cook Hearty beef and butternut squash stew using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Hearty beef and butternut squash stew

1. Prepare 1 tsp of olive oil.
2. Prepare 1 1/2 lb of raw lean beef stew meat, boneless, cut into 2 inch cubes.
3. It's 1 medium of onion, chopped.
4. You need 1/2 of green bell pepper, chopped.
5. Prepare 1/2 of red bell pepper, chopped.
6. You need 4 clove of garlic, crushed.
7. Prepare 2 medium of tomatoes, chopped.
8. You need 1 cup of low-sodium organic beef broth.
9. You need 1 of Bay leaf.
10. You need 1 tsp of sea salt or Himalayan salt.
11. Prepare 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 found any higher temperature lead to the beef being tough and the butternut squash breaking If you have any specific dietary concerns, please consult with your healthcare practitioner. Let me know if you give this beef and butternut squash. Hearty flavor-packed chunks of beef and chickpeas make this dish a protein powerhouse. Butternut squash lasts for months in a well-ventilated area and cool area.

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..

Once the squash is cut open, it lasts for three to four days in the refrigerator. Butternut's golden-orange flesh gives beef stew an eye-appeal that isn't there with potatoes. When you mix butternut with bright orange carrots. So let's talk about how I cooked this butternut squash beef stew. First, off I used Laura's Lean Beef Grass Fed Beef for stew.