Beef Stew with Butternut Squash

Name: Beef Stew with Butternut Squash
Cuisine: European, American
Ingredients: 2 Tbsp flour; 2 Tbsp butter; cooking oil; 3 lb. boneless chuck, cubed (or any stewing beef); Salt to taste; Pepper to taste; 1 yellow onion, medium, finely chopped; 3 carrots, medium, chopped; 3 cloves of garlic; 3 Tbsp tomato paste; 2 C red wine, or white; 4 C beef stock; 1 Butternut squash, cubed; 2 tsp thyme; 1 tsp summer savory; 1 tsp tarragon

9 steps

Red wine could be substituted with an equal amount of stock + 2 Tbsp. vinegar. Add vinegar at the same time as squash. Red and white wines are interchangeable. Tarragon may be too strong for those who are not used to it, but it goes well with beef. Add carefully. Butternut squash could be substituted with potatoes. If there are more potatoes than beef, the dish will become mom's тушённая картошка.

Updated at: Fri, 10 Nov 2023 07:03:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories788.6 kcal (39%)

Total Fat48.6 g (69%)

Carbs24 g (9%)

Sugars6.8 g (8%)

Protein48.8 g (98%)

Sodium620.7 mg (31%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Beurre Manié (mashed to a paste with a fork)

2 Tbspflour

2 Tbspbutter

Stew

cooking oil

3 lbboneless chuck

cubed, or any stewing beef

medium, finely chopped

3carrots

medium, chopped

3cloves of garlic

3 Tbsptomato paste

2 Cred wine

or white

4 Cbeef stock

1butternut squash

cubed

2 tspthyme

1 tspsummer savory

1 tsptarragon

Instructions

Beurre Manié (mashed to a paste with a fork)

Step 1

Mash an equal amount of softened butter and flour to a paste. Add a little bit at a time to the stew and cook for a minute. Add more as needed to thicken to the desired consistency.

flour2 Tbsp

butter2 Tbsp

Stew

Step 2

Heat oil in a Dutch Oven on medium-high heat.

Dutch Oven

cooking oil

Step 3

Salt and pepper beef chunks. Put them all in the pot and cook until browned on all sides. There’s no need to do it in batches. With long enough cooking time, all the liquid will evaporate, and good browning will be achieved. Remove and set aside.

boneless chuck3 lb

salt

pepper

Step 4

To the same pot add finely chopped onions and cubed carrots. Reduce heat to medium and cook until onions are softened. Steer frequently, using onion juice to deglaze the pot as much as possible.