Hearty Beef and Squash Stew
Warm up your kitchen with the ultimate comfort food—Hearty Beef and Squash Stew. This soul-soothing recipe combines tender chunks of beef chuck roast, sweet butternut squash, earthy carrots, and creamy potatoes in a rich, aromatic broth infused with garlic, onion, tomato paste, and dried thyme. Perfectly simmered for hours, the flavors meld beautifully to create a hearty, wholesome dish that’s ideal for chilly evenings. With just 20 minutes of prep time, this slow-cooked stew yields melt-in-your-mouth textures and layers of depth in every bite. Garnished with fresh parsley and served piping hot, it’s a nourishing one-pot meal guaranteed to satisfy. Keywords: beef stew, squash stew recipe, hearty and comforting dinner, one-pot meals.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 pounds butternut squash, peeled, seeded, and cubed
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef chuck roast into 1-inch cubes. Season the beef with salt and black pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef cubes to the pot in batches, browning all sides. Remove and set aside the browned beef.
In the same pot, add the diced onion and cook for about 5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute, stirring constantly.
Pour in the beef broth, scraping any brown bits from the bottom of the pot.
Stir in the tomato paste, bay leaves, and dried thyme.
Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 90 minutes.
After 90 minutes, add the butternut squash cubes, sliced carrots, and diced potatoes to the pot.
Continue to simmer for another 50-60 minutes, or until the vegetables and beef are tender.
Discard the bay leaves. Adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley before serving.
Serve hot and enjoy the hearty flavors of the beef and squash stew.
Nutrition Facts
Calories |
3559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6629 mg | 288% | |
| Total Carbohydrate | 241.3 g | 88% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 35.4 g | ||
| Protein | 196.5 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 9090 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
