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Dinner for 6

Beef Squash Stew

Beef, squash, vegetables, and mushrooms simmer in broth and wine until tender in a hearty one-pot stew.

$4.86per serving $$$
55 minstart to table
6servings

AmericanDairy-freeHigh-proteinFamilyDinnersCold-weather comfortFallWinter

Ingredients

  • 4 tbsp all-purpose flour
  • 1 1/2 tsp kosher salt and freshly ground black pepper
  • 1 1/2 tsp garlic salt
  • 1 1/2 tsp freshly ground black pepper
  • 2 lb beef chuck cut into cubes
  • 3 tbsp vegetable oil
  • 4 cloves garlic
  • 1 large onion
  • 3 ribs celery
  • 1 cup red wine
  • 2 cups beef broth
  • 1 tbsp beef base
  • 2 cups chopped carrots
  • 1 lb cremini or brown mushrooms
  • 12 oz butternut squash
  • 2 cups quartered new red potatoes
  • 2 bay leaves
  • 6 thyme stems

Steps

  1. Toss the beef with flour, garlic salt, salt, and pepper in a large bowl.
  2. Heat the oil in a large Dutch oven over medium-high heat, then brown the beef in batches for 6 minutes.
  3. Cook the garlic, onion, celery, carrots, and mushrooms in the pot for 5 minutes.
  4. Add the wine, broth, beef base, bay leaves, and thyme, scraping the pot.
  5. Return the beef and simmer covered over medium-low heat for 25 minutes.
  6. Add the squash and potatoes, then simmer covered for 15 minutes until the beef reaches 145 F and the vegetables are tender.

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