Goat And Butternut Squash Stew Recipes

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GOAT AND BUTTERNUT SQUASH STEW



Goat and Butternut Squash Stew image

This is a tasty, spicy dish for a cold fall or winter evening and can be a good way to introduce goat to people who think they don't like goat. If you're not a fan of a long saute process, it can also be prepared in a slow cooker. Serve over rice.

Provided by NMHeckel

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h5m

Yield 4

Number Of Ingredients 18

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon sweet paprika
½ teaspoon smoked sweet paprika
½ teaspoon smoked hot paprika
½ teaspoon ancho chile powder
1 (3 pound) bone-in goat shank
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or to taste
2 tablespoons coconut oil
1 onion, chopped
1 (1 pound) butternut squash, peeled and cut into 1/2-inch cubes
4 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1 ½ cups water
1 cinnamon stick
1 pinch saffron

Steps:

  • Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
  • Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
  • Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
  • Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
  • Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.

Nutrition Facts : Calories 473.2 calories, Carbohydrate 24.8 g, Cholesterol 159.4 mg, Fat 14 g, Fiber 5.1 g, Protein 60.8 g, SaturatedFat 8.3 g, Sodium 495.8 mg, Sugar 7.5 g

BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

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. Serve with crusty bread alongside.

GOAT AND BUTTERNUT SQUASH STEW



Goat and Butternut Squash Stew image

This is a tasty, spicy dish for a cold fall or winter evening and can be a good way to introduce goat to people who think they don't like goat. If you're not a fan of a long saute process, it can also be prepared in a slow cooker. Serve over rice.

Provided by NMHeckel

Categories     Stew

Time 2h5m

Yield 4

Number Of Ingredients 18

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon sweet paprika
½ teaspoon smoked sweet paprika
½ teaspoon smoked hot paprika
½ teaspoon ancho chile powder
1 (3 pound) bone-in goat shank
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or to taste
2 tablespoons coconut oil
1 onion, chopped
1 (1 pound) butternut squash, peeled and cut into 1/2-inch cubes
4 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1 ½ cups water
1 cinnamon stick
1 pinch saffron

Steps:

  • Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
  • Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
  • Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
  • Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
  • Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.

Nutrition Facts : Calories 473.2 calories, Carbohydrate 24.8 g, Cholesterol 159.4 mg, Fat 14 g, Fiber 5.1 g, Protein 60.8 g, SaturatedFat 8.3 g, Sodium 495.8 mg, Sugar 7.5 g

GOAT AND BUTTERNUT SQUASH STEW



Goat and Butternut Squash Stew image

This is a tasty, spicy dish for a cold fall or winter evening and can be a good way to introduce goat to people who think they don't like goat. If you're not a fan of a long saute process, it can also be prepared in a slow cooker. Serve over rice.

Provided by NMHeckel

Categories     Stew

Time 2h5m

Yield 4

Number Of Ingredients 18

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon sweet paprika
½ teaspoon smoked sweet paprika
½ teaspoon smoked hot paprika
½ teaspoon ancho chile powder
1 (3 pound) bone-in goat shank
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or to taste
2 tablespoons coconut oil
1 onion, chopped
1 (1 pound) butternut squash, peeled and cut into 1/2-inch cubes
4 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1 ½ cups water
1 cinnamon stick
1 pinch saffron

Steps:

  • Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
  • Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
  • Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
  • Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
  • Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.

Nutrition Facts : Calories 473.2 calories, Carbohydrate 24.8 g, Cholesterol 159.4 mg, Fat 14 g, Fiber 5.1 g, Protein 60.8 g, SaturatedFat 8.3 g, Sodium 495.8 mg, Sugar 7.5 g

GOAT AND BUTTERNUT SQUASH STEW



Goat and Butternut Squash Stew image

This is a tasty, spicy dish for a cold fall or winter evening and can be a good way to introduce goat to people who think they don't like goat. If you're not a fan of a long saute process, it can also be prepared in a slow cooker. Serve over rice.

Provided by NMHeckel

Categories     Stew

Time 2h5m

Yield 4

Number Of Ingredients 18

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon sweet paprika
½ teaspoon smoked sweet paprika
½ teaspoon smoked hot paprika
½ teaspoon ancho chile powder
1 (3 pound) bone-in goat shank
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or to taste
2 tablespoons coconut oil
1 onion, chopped
1 (1 pound) butternut squash, peeled and cut into 1/2-inch cubes
4 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1 ½ cups water
1 cinnamon stick
1 pinch saffron

Steps:

  • Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
  • Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
  • Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
  • Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
  • Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.

Nutrition Facts : Calories 473.2 calories, Carbohydrate 24.8 g, Cholesterol 159.4 mg, Fat 14 g, Fiber 5.1 g, Protein 60.8 g, SaturatedFat 8.3 g, Sodium 495.8 mg, Sugar 7.5 g

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

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