Beef Stew With Butternut Squash Recipes

BUTTERNUT BEEF STEW

Butternut Beef Stew image

I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.-Erin Lembke, Monroe, Washington

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/4 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
1-1/2 cups cubed peeled butternut squash
1 cup chopped cabbage
1/2 cup coarsely chopped sweet red pepper
1 celery rib with leaves, chopped
1 can (10 ounces) diced tomatoes and green chiles
1/4 cup packed brown sugar
1 can (14-1/2 ounces) beef broth
1 tablespoon adobo sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery. , In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker. , Cover and cook on low 7-8 hours, until meat and vegetables are tender.

Nutrition Facts : Calories 377 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1047mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 4g fiber), Protein 30g protein.

EASY BEEF STEW WITH BUTTERNUT SQUASH

Easy Beef Stew with Butternut Squash image

Butternut squash and carrots lend sweetness to this savory fall stew. And that hint of zest in the broth? That's BBQ sauce.

Provided by My Food and Family

Categories Home

Time 2h30m

Yield 7 servings, 1 cup each

Number Of Ingredients 12

Ingredients

3 Tbsp. oil, divided
1-1/2 lb. beef stew meat, trimmed, cut into 1-1/2 inch pieces
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
3 carrots, sliced
1/2 cup BULL'S-EYE Original Barbecue Sauce
1 tsp. dried thyme leaves
1 bay leaf
6 small red potatoes (1 lb.), cut in half
1 small butternut squash, peeled, cut into 1-1/2-inch pieces

Steps:

Heat oven to 350ºF.
Heat 2 Tbsp. oil in large skillet over medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Remove meat from skillet; set aside.
Add remaining oil, onions and garlic to skillet; cook 5 min. or until onions are crisp-tender. Add flour; cook and stir 1 min. Add beef broth; cook 5 min. or until thickened, stirring frequently to scrape browned bits from bottom of skillet. Add carrots, barbecue sauce, thyme and bay leaf; stir. Bring to boil. Remove from heat. Stir in meat. Spoon into 3-qt. casserole sprayed with cooking spray.
Bake 1-1/4 hours. Add potatoes and squash; cover. Bake additional 45 min. or until meat is tender. Remove and discard bay leaf.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g

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

Ingredients

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

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

Ingredients

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

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