Aromatic Beef Stew With Butternut Squash Recipes

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AROMATIC BEEF STEW WITH BUTTERNUT SQUASH



Aromatic Beef Stew With Butternut Squash image

Make and share this Aromatic Beef Stew With Butternut Squash recipe from Food.com.

Provided by shelshel0110

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 lb boneless beef cube
1 large onion, chopped
2 garlic cloves, mined
1 tablespoon fresh ginger, minced
1 lb butternut squash, peeled & cut into bite-sized cubes
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 1/2 cups beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups couscous, cooked
1/4 cup sliced almonds
4 teaspoons fresh parsley, minced

Steps:

  • Heat oil in a large saucepan over med-high heat.Add beef and cook until brown on all sides. Transfer meat to plate, leaving juices in saucepan.
  • Add onion. Cook, stirring, until translucent. Add garlic & ginger Cook 1 more minute.
  • Return beef to pot. Stir in squash, tomatoes, tomato sauce, broth, cumin, cinnamon, and pepper flakes.
  • Bring to a boil. reduce heat to low. Cover and simmer until beef is tender (30-60 min).
  • Divide cous cous and stew among 4 bowls. Top with almonds and parsley.
  • Enjoy!

Nutrition Facts : Calories 1461.8, Fat 92, SaturatedFat 35, Cholesterol 112.7, Sodium 690.8, Carbohydrate 127.5, Fiber 12.8, Sugar 9.6, Protein 31.7

BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Steps:

  • In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

BEEF STEW WITH BUTTERNUT SQUASH



Beef Stew With Butternut Squash image

Make and share this Beef Stew With Butternut Squash recipe from Food.com.

Provided by Ck2plz

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 lb stewing beef, cut into cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon peeled and minced fresh ginger
1 lb butternut squash, peeled and cut into cubes (about 2 1/2 cups)
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1 (8 ounce) can no-salt-added tomato sauce
1 1/2 cups low sodium beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups cooked whole wheat couscous
1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
4 teaspoons minced fresh parsley

Steps:

  • Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan.
  • Add onion; cook, stirring, until translucent, about 6 minutes.
  • Add garlic and ginger; cook, stirring, 1 minute more.
  • Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes.
  • Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

Nutrition Facts : Calories 354.6, Fat 15.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 116.1, Carbohydrate 29.1, Fiber 6.1, Sugar 9.8, Protein 29.3

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