Hearty Beef and Squash Stew

Warm up your table with a comforting bowl of Hearty Beef and Squash Stew, a soul-satisfying dish brimming with rich, savory flavors and wholesome ingredients. Perfectly seasoned chunks of tender beef chuck roast are slow-simmered with vibrant butternut squash, carrots, and potatoes in a robust beef broth infused with garlic, onion, and aromatic herbs like thyme and bay leaves. The addition of tomato paste deepens the stew's flavor, while a garnish of fresh parsley adds a bright, fresh finish. This one-pot wonder is not only easy to prepare but also a filling meal ideal for chilly evenings. Ready in just over two hours, this slow-cooked stew serves six generously, making it perfect for family dinners or meal prep. Whether you're seeking comfort food or a hearty, veggie-packed beef stew, this recipe hits the mark with every spoonful!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 pounds butternut squash, peeled, seeded, and cubed
• 3 medium carrots, sliced
• 3 medium potatoes, diced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the beef chuck roast into 1-inch cubes. Season the beef with salt and black pepper.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the beef cubes to the pot in batches, browning all sides. Remove and set aside the browned beef.

Step 4

In the same pot, add the diced onion and cook for about 5 minutes until softened.

Step 5

Add the minced garlic and cook for an additional 1 minute, stirring constantly.

Step 6

Pour in the beef broth, scraping any brown bits from the bottom of the pot.

Step 7

Stir in the tomato paste, bay leaves, and dried thyme.

Step 8

Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 90 minutes.

Step 9

After 90 minutes, add the butternut squash cubes, sliced carrots, and diced potatoes to the pot.

Step 10

Continue to simmer for another 50-60 minutes, or until the vegetables and beef are tender.

Step 11

Discard the bay leaves. Adjust seasoning with additional salt and pepper, if needed.

Step 12

Garnish with fresh parsley before serving.

Step 13

Serve hot and enjoy the hearty flavors of the beef and squash stew.

Nutrition Facts

Serving size	3712.2 grams (3712.2g)

Amount per serving	% Daily Value*
Calories	3559

Total Fat 213.60g	274%
Saturated Fat 78.30g	392%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 6629mg	288%
Total Carbohydrate 241.30g	88%
Dietary Fiber 45.00g	161%
Total Sugars 35.40g
Protein 196.50g	393%

Vitamin D 0IU	0%
Calcium 729mg	56%
Iron 39mg	214%
Potassium 9090mg	193%

*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.

Source of Calories

Fat: 52.3%

Protein: 21.4%

Carbs: 26.3%