Butternut Squash Beef Stew



Butternut Squash Beef Stew

Course: Main Dish
Keyword: Butternut Squash Beef Stew
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  • 3 tablespoons oil
  • 1 onion chopped
  • 1 garlic clove minced
  • 2 pounds cubed stew beef
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 1/4 cup apple cider vinegar optional
  • 1 pound butternut squash 2-inch cubes
  • 1/2 cup chopped tomatoes
  • 4 cups beef broth


  • Heat oil over medium heat. Add onions and garlic; saute until onions are tender, about 2 minutes.
  • Toss beef cubes in salt, pepper and flour. Increase heat to medium-high and add beef to pot.
  • Cook about 5 minutes.
  • Add vinegar and scrape bottom of pan (to get all those delicious brown bits).
  • Add squash and tomatoes. Stir well.
  • Add beef broth to just cover.
  • Bring to a boil over high heat, then reduce to low and simmer, covered, for 1 hour (or longer).
  • Season Butternut Squash Beef Stew with additional salt and pepper to taste.
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