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Butternut Beef Stew
Prep Time
20 mins
Cook Time
1 hr 30 mins
Servings: 6
Author: Jackie
  • 2 large onions chopped
  • 2 cloves garlic chopped
  • 3 Tablespoons butter
  • 2 pounds lean stew meat cut in 1-inch cubes
  • ½ cup flour
  • 1 ½ teaspoons salt
  • 2 teaspoons pepper
  • 1 large butternut squash peeled and diced into 1-inch cubes
  • 4-5 cups beef broth or water
  1. Melt 1 tablespoon of the butter to a heavy-bottomed pot. Add the onions and garlic and cook until tender and golden brown.
  2. Remove onions from the pot and set them aside.
  3. In a small bowl mix together the flour salt and pepper.
  4. Place beef cubes in a large bowl. Add the flour mix and toss to coat.
  5. Melt the remaining 2 tablespoons of butter in the pot. Add the flour-coated beef and allow to brown, turning as necessary.
  6. When meat is brown on all sides return onions to the pot.
  7. Add just enough broth to the pot to cover the beef.

  8. Bring to a boil then turn down the heat and allow to simmer covered for about 1 hour, until the meat is tender.
  9. Add the butternut squash to the top of the stew, do not stir in. Replace the lid and cook for another 30 minutes or until the squash is tender.
  10. Stir gently. Turn off the heat and allow to stand for 20 minutes before serving.

Recipe Video

Recipe Notes

* Freezes well and reheats well in the microwave
* Delicious on its own served over rice or mashed potatoes.

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