Beef And Butternut Squash Stew Recipes

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BUTTERNUT SQUASH BEEF STEW



Butternut Squash Beef Stew image

Browned cubes of beef, crispy chopped bacon and tender chunks of butternut squash give this hearty and easy-to-make stew its meaty, creamy appeal.

Provided by My Food and Family

Categories     Home

Time 2h

Yield 6 servings, 1-2/3 cups each

Number Of Ingredients 8

6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/4 cup KRAFT Zesty Italian Dressing
1-1/2 lb. beef stew meat, cut into 1-inch cubes
2 Tbsp. flour
1 can (14-1/2 oz.) reduced-sodium fat-free reduced-sodium beef broth
1 can (14-1/2 oz.) diced tomatoes, undrained
1 butternut squash (1 lb.), peeled, seeded and cut into 1/2-inch cubes
2 cups small broccoli florets

Steps:

  • Cook and stir bacon in large saucepan on medium heat until crisp. Remove from pan with slotted spoon; drain on paper towels.
  • Heat dressing in same pan. Sprinkle meat with flour; add to pan. Cook until evenly browned, stirring occasionally. Add broth and tomatoes; bring to boil, stirring occasionally. Cover; simmer on low heat 1 hour. Add squash; cook 20 min. Add broccoli; cook 10 min. or until meat and squash are tender.
  • Stir in bacon just before serving.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

BUTTERNUT BEEF STEW



Butternut Beef Stew image

I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.-Erin Lembke, Monroe, Washington

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 4 servings.

Number Of Ingredients 13

1-1/4 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
1-1/2 cups cubed peeled butternut squash
1 cup chopped cabbage
1/2 cup coarsely chopped sweet red pepper
1 celery rib with leaves, chopped
1 can (10 ounces) diced tomatoes and green chiles
1/4 cup packed brown sugar
1 can (14-1/2 ounces) beef broth
1 tablespoon adobo sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery. , In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker. , Cover and cook on low 7-8 hours, until meat and vegetables are tender.

Nutrition Facts : Calories 377 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1047mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 4g fiber), Protein 30g protein.

BEEF STEW WITH BUTTERNUT SQUASH



Beef Stew With Butternut Squash image

Make and share this Beef Stew With Butternut Squash recipe from Food.com.

Provided by Ck2plz

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 lb stewing beef, cut into cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon peeled and minced fresh ginger
1 lb butternut squash, peeled and cut into cubes (about 2 1/2 cups)
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1 (8 ounce) can no-salt-added tomato sauce
1 1/2 cups low sodium beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups cooked whole wheat couscous
1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
4 teaspoons minced fresh parsley

Steps:

  • Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan.
  • Add onion; cook, stirring, until translucent, about 6 minutes.
  • Add garlic and ginger; cook, stirring, 1 minute more.
  • Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes.
  • Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

Nutrition Facts : Calories 354.6, Fat 15.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 116.1, Carbohydrate 29.1, Fiber 6.1, Sugar 9.8, Protein 29.3

EASY BEEF STEW WITH BUTTERNUT SQUASH



Easy Beef Stew with Butternut Squash image

Butternut squash and carrots lend sweetness to this savory fall stew. And that hint of zest in the broth? That's BBQ sauce.

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 7 servings, 1 cup each

Number Of Ingredients 12

3 Tbsp. oil, divided
1-1/2 lb. beef stew meat, trimmed, cut into 1-1/2 inch pieces
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
3 carrots, sliced
1/2 cup BULL'S-EYE Original Barbecue Sauce
1 tsp. dried thyme leaves
1 bay leaf
6 small red potatoes (1 lb.), cut in half
1 small butternut squash, peeled, cut into 1-1/2-inch pieces

Steps:

  • Heat oven to 350ºF.
  • Heat 2 Tbsp. oil in large skillet over medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Remove meat from skillet; set aside.
  • Add remaining oil, onions and garlic to skillet; cook 5 min. or until onions are crisp-tender. Add flour; cook and stir 1 min. Add beef broth; cook 5 min. or until thickened, stirring frequently to scrape browned bits from bottom of skillet. Add carrots, barbecue sauce, thyme and bay leaf; stir. Bring to boil. Remove from heat. Stir in meat. Spoon into 3-qt. casserole sprayed with cooking spray.
  • Bake 1-1/4 hours. Add potatoes and squash; cover. Bake additional 45 min. or until meat is tender. Remove and discard bay leaf.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g

BUTTERNUT SQUASH STEW WITH BEEF AND LENTILS



Butternut Squash Stew with Beef and Lentils image

I personally hate butternut squash. My hubby loves it, and begged me for ages to find a way to cook it that I could enjoy. After many trials, this stew has stuck as a family favorite!

Provided by Stephanie Kilmon

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h15m

Yield 18

Number Of Ingredients 16

4 cups cubed butternut squash
2 cups cubed potatoes
1 pound boneless beef chuck roast
2 teaspoons garlic powder
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil, divided, or as needed
1 cup chopped celery
1 cup chopped carrots
1 medium onion, chopped
1 head garlic, minced
6 cups beef broth, or more as needed
2 cups frozen corn
1 cup frozen cut green beans
1 cup dry lentils
½ cup cold water
1 tablespoon cornstarch

Steps:

  • Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.
  • At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.
  • While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.
  • Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.
  • Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.

Nutrition Facts : Calories 154 calories, Carbohydrate 20.5 g, Cholesterol 11.4 mg, Fat 4.9 g, Fiber 5.4 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 293.8 mg, Sugar 2.7 g

BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Make and share this Beef and Butternut Squash Stew recipe from Food.com.

Provided by SilverML8

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 lbs stewing beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup marsala wine
1 lb butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomato
3 -4 cups beef broth
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley.

Nutrition Facts : Calories 727.4, Fat 21, SaturatedFat 6.1, Cholesterol 145.2, Sodium 1234.7, Carbohydrate 30.1, Fiber 3.6, Sugar 7.3, Protein 54.1

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