Beef stew with butternut squash is a simple and fast recipe. We make the dish with round tip steak, but you can use stewing beef or any cut of beef you wish. Just keep in mind that the better the cut of beef, the tenderer the meat will be. This is generally a rule of thumb when it comes to just about any meat. I also ensure that the meat is at room temperature before I start to work with it. In terms of cutting the meat, I cut it into cubes about an inch to and inch and a half is best.
You can make some adjustments to the recipe if you wish. The amount of spices you use are not written in stone. You can adjust them according to your liking. You can also use fresh or dried spices. It really depends on what you have in your kitchen. You can also make your diced tomatoes from scratch. We have a great recipe for homemade stewed tomatoes. The gravy can be adjusted depending on how thick you want it. I use a a 1 to 1 ratio of corn starch and water. If you want it a little thicker, add a little more corn starch. Alternatively, if you want it more soupy, add less. Adding the flour to the mixture is optional. It does, however, make the meat shine, locks in the spices, and makes the dish a thicker. It simple adds a nice touch. As with any recipe, feel free to experiment.
[wpsr_facebook][wpsr_pinterest][wpsr_stumbleupon][wpsr_linkedin][printfriendly]
- 1 lb of round tip steak, cubed
- 1 14.5 oz can of diced tomatoes
- 1 1/2 cups of beef stock
- 2 cups of butternut squash
- 3 cloves of garlic, chopped
- 1 small onion, chopped
- 1 tbsp of all purpose flour
- 1/4 tsp of rosemary
- 1/2 tsp of thyme
- 1 tbsp of corn starch diluted in 1 tbsp of water
- salt and pepper
- cooking oil
- Servings:
- Time:
- Level:
- Cuisine:
- Cube the beef into bite size pieces. Add it to a mixing bowl followed by the olive oil, thyme, rosemary, flour, salt and pepper. Using your hands, mix until everything is well combined and the spices and flour have fully coated the meat.
- Add some cooking oil to a preheated pan or pot. Add in the garlic and the onions. Saute them until the the onions are beginning to turn translucent – about 2 minutes. Add in the beef and fry it, stirring occasionally, until it is browned. This will take about 5 to 6 minutes.
- Pour in the tomatoes and beef stalk. Stir until everything is well incorporated. Place a lid over the top, reduce the heat to low, and allow it to simmer for 45 minutes.
- After 45 minutes, add in the diluted corn starch and stir for another 2 or 3 minutes.
- Serve and enjoy your beef in butternut squash stew.