Recipe of the Week: Butternut Squash and Beef Stew

The following recipe Butternut Squash and Beef Stew is from reader K.D..

  • 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
  • 2 tablespoons all-purpose flour
  • 1 cup cooking wine (Marsala is preferred, but you may substitute Madeira, Port, or Pinot Noir 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 parsley
  • 1/2 teaspoon salt, or more to taste
  • 1/2 teaspoon ground black pepper, or more to taste
  • Bread, for serving (Fresh or Crusts)
  1. In a large soup pot heat 3 tablespoons of olive oil over medium heat.
  2. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.
  3. Toss the beef cubes in salt and pepper and flour.
  4. Turn up the heat to medium-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes.
  5. Add the wine.
  6. Using a wooden spoon, gently stir up anything from the bottom of the pan.
  7. Add the butternut squash and sun-dried tomatoes, and stir to combine them.
  8. Add enough beef broth to just cover the beef and squash.
  9. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
  10. Season the stew with additional salt and pepper to taste.
  11. Sprinkle with the chopped parsley.

Can be kept simmering (covered) for a couple of hours, if need be to match a meal serving time, if there is enough liquid. (You can add some broth, as needed.) This stew is best served with bread — either fresh bread or bread crusts. This stew can also be served with biscuits or even just saltine crackers.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!