Beef and Butternut Squash Stew
Gluten Free Living – 2017
Beef and Butternut Squash Stew is oh, so good. I love a good hearty stew, but I don’t like making it the same way every time! (Surprise!) Even when those recipes are terrific, variety is the spice of life. Really. This delicious stew contains the traditional, beef, red potatoes, baby carrots, celery and onions. But it has the additional flavors of butternut squash, mushrooms and leeks, along with several different herbs that season it quite wonderfully. If you’re not used to cooking with leeks or marjoram I highly recommend you start because they add incredibly delicious flavor to everything.
Follow Me On Instagram!
I was out grocery shopping several weeks ago and found steaks on sale. I also saw some pre-cut butternut squash (yay!). I added a few things to my cart that I didn’t have on hand and decided to make this for dinner that night. It was so tasty, hearty and filling that I was able to have several bowls for lunch the next few days afterward.
I have to admit this stew is one of my favorites. Beef and butternut squash is wonderful together. I’ve paired it in potpies before and it is out of this world! Well it’s just as good in stew. If you’re looking for a marvelous new way to prepare stew, then give Beef and Butternut Squash Stew a try. Every savory bite will have you drooling. 🙂
Beef and Butternut Squash Stew is savory and delicious.
The combination of flavors in this stew is awesome.
Beef and Butternut Squash Stew is hearty and filling. I had enough left over for lunches for a few days afterward.
Here’s what I did.
I used these ingredients plus some fresh thyme for garnish. I don’t think you can see the garlic in this picture but I also used that.
Cut steak in small pieces and place in crockpot with beef broth. Cover with lid and cook on high 2 hours.
Add onions, garlic, bell pepper, baby carrots, red potatoes, leeks and celery.
Add mushrooms, butternut squash and seasonings and cook on low 1-2 more hours until veggies are tender.
Garnish with fresh thyme before serving.
Beef and butternut squash taste so well together in stew.
I garnished Beef and Butternut Squash Stew with additional thyme. If you have fresh marjoram that would also be a nice touch.
Every spoonful was delicious. If you’ve never used leeks in your cooking before they add incredible flavor. They are kind of like a cross between onion and garlic. Just better.
Here’s the recipe.
BEEF AND BUTTERNUT SQUASH STEW
(My own concoction)
Beef and Butternut Squash Stew
Equipment
- 1 large crockpot
- 1 sharp knife to cut meat
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 soup ladle
Ingredients
- 1 1/2 lbs. chuck tender steak cubed
- 32 oz. ctn. beef broth
- 1 large onion chopped
- 2 ribs celery diced
- 1 leek green top removed, thoroughly washed and sliced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 cups red potatoes unpeeled, cubed
- 6 oz. petite baby carrots
- 4 cups butternut squash cubed
- 8 oz. mushrooms sliced
- 1 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
- 1 tbsp. dried parsley
- 1 tbsp. fresh thyme leaves for garnish, if desired
Instructions
- In a crockpot, pour beef broth.
- Add beef and cook on high about 2 hours, until beef is mostly tender.
- Add onion, celery, leek, bell pepper, garlic, red potatoes, carrots, butternut squash and mushrooms.
- Stir in seasonings.
- Cook on high about 1-2 more hours or until veggies are tender.
- Ladle soup into bowls.
- Garnish with additional fresh thyme, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Beef and Butternut Squash Stew is healthy, clean eating and gluten free.
This is a great stew on cold winter nights when you want to warm up!
You may also enjoy these delicious recipes!
Leftover Crockpot Roast Beef Stew
Beef and Butternut Squash Stew
Equipment
- 1 large crockpot
- 1 sharp knife to cut meat
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 soup ladle
Ingredients
- 1 1/2 lbs. chuck tender steak cubed
- 32 oz. ctn. beef broth
- 1 large onion chopped
- 2 ribs celery diced
- 1 leek green top removed, thoroughly washed and sliced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 cups red potatoes unpeeled, cubed
- 6 oz. petite baby carrots
- 4 cups butternut squash cubed
- 8 oz. mushrooms sliced
- 1 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
- 1 tbsp. dried parsley
- 1 tbsp. fresh thyme leaves for garnish, if desired
Instructions
- In a crockpot, pour beef broth.
- Add beef and cook on high about 2 hours, until beef is mostly tender.
- Add onion, celery, leek, bell pepper, garlic, red potatoes, carrots, butternut squash and mushrooms.
- Stir in seasonings.
- Cook on high about 1-2 more hours or until veggies are tender.
- Ladle soup into bowls.
- Garnish with additional fresh thyme, if desired.