Spiced Beef and Butternut Squash Stew
Warm up your kitchen with this hearty Spiced Beef and Butternut Squash Stew, a comforting blend of tender beef chunks, sweet butternut squash, and earthy carrots, all simmered to perfection in a fragrant, spice-infused broth. Flavored with a rich medley of cumin, cinnamon, and paprika, with just a hint of red pepper flakes for subtle heat, this nourishing stew offers a perfect balance of warmth and depth. Ideal for cozy family dinners or meal prepping, this one-pot wonder is not only satisfying but also packed with wholesome ingredients. Serve it with a sprinkle of fresh cilantro for a burst of brightness in every spoonful. With its harmonious flavors and inviting aroma, this stew is bound to be your go-to recipe for chilly nights.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.25 teaspoon red pepper flakes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1.5 pounds butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 3 medium carrots (peeled and sliced into rounds)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Season the beef cubes with salt and black pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the beef in batches, ensuring the pieces are browned on all sides. Remove the browned beef and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté until softened, about 5 minutes.
Add the minced garlic, ground cumin, ground cinnamon, paprika, and red pepper flakes. Stir and cook for 1 minute until fragrant.
Return the beef to the pot, then stir in the beef broth and tomato paste. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the stew simmer gently for 60 minutes.
After 60 minutes, add the butternut squash and carrots to the pot. Stir to combine.
Re-cover the pot and continue simmering for another 20-30 minutes, or until the beef is tender and the vegetables are cooked through.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 6568 mg | 286% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 35.0 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5923 mg | 126% | |
*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.
