Butternut Squash Beef Stew

Slow Cooker Butternut Squash Beef Stew

That moment, when you walk in the door and smell the aroma of Butternut Squash Beef Stew and you just know that dinner is going to be incredible. The benefits of a slow cooker meal are many, including more tenderized meat, energy efficiency and of course, time-saved. Indeed, there are times, I love being able to put ingredients in the slow cooker, such as needed for my super tasty beef stew and then go about my day knowing that it will be ready when I get home.

The best Beef Stew with Butternut Squash

First of all, I must acknowledge that I was inspired by a recipe from Giada de Laurentis, from her book, Giada’s Kitchen. However, her recipe is cooked on a stove-top and so I made some changes and created a slow-cooker friendly version.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-butternut-squash-stew-recipe-1950764

In my version, the key ingredients such as stew meat, butternut squash and sun-dried tomatoes, remain the same. Nonetheless, I swapped out the Marsala wine for a Pinot Noir and reduced the quantity. I also increased the amount of beef stock.

Time Saving Tips

Cooking shortcuts can really come in handy, especially on busy days. In this recipe, you can easily use pre-cut butternut squash along with already chopped sun-dried tomatoes. Another available option is to use frozen chopped onion.

Serving suggestions

In my version of Butternut Squash Beef Stew, there is lots of extra gravy. Generally, I like to serve my stew over steamed rice or egg noodles. However, you can always warm up some crusty bread for dunking as well.

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 sprigs fresh rosemary, finely chopped
• 1 tbsp. fresh thyme, chopped
• 1/2 tsp. sea salt
• 1/4 tsp black pepper
• 1 1/2 lbs. butternut squash, cubed
• 1/4 cup chopped sun-dried tomatoes
• 2 1/2 lbs. stew beef
• 1/2 cup red wine, such as a Pinot Noir
• 6 cups beef stock

Get Slow-Cooking

1. To begin with, add onion, garlic, rosemary, thyme, salt and pepper in your crock-pot.
2. Next, stir in the butternut squash, sun-dried tomatoes and stew meat.
3. Follow by pouring the wine and stock over the mixture.
4. Lastly, set crock-pot to cook for 6 hours on low heat.
5. Add more salt and pepper, if needed.

Tip: If you want a thicker gravy, simply add a tablespoon of cornstarch to a cup of cold water or cold stock. Whisk together and add to hot stew.

Looking for another hearty family style meal? Try: https://moppinaandwoodenspoon.com/2020/08/28/skillet-chicken-panzanella/