Description
A hearty, one-pot fall dinner featuring tender beef chuck and sweet butternut squash simmered in a savory, spiced broth. This comforting stew is perfect for chilly nights and comes together in about 45 minutes.
Ingredients
Scale
- 1.5 lbs beef chuck roast, cut into 1-inch cubes
- 1 medium butternut squash (2–3 lbs), peeled and cubed into 1-inch pieces
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 can (15 oz) tomato sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
- Optional: 2 medium carrots, chopped
- Optional: 1 large potato, cubed
- Optional: 2 tablespoons fresh parsley, chopped
Instructions
- Prep ingredients: Cube the beef, peel and cube the squash, dice the onion, and mince the garlic. Pat the beef dry with paper towels to ensure a good sear.
- Sear the beef: Heat butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef cubes in batches (do not crowd the pan) for 2-3 minutes per side until browned. Remove beef to a plate.
- Sauté aromatics: In the same pot, cook diced onion for 2-3 minutes until soft. Add garlic and smoked paprika, cooking for 1 minute until fragrant.
- Build the base: Stir in tomato paste and cook for 1 minute. Pour in beef broth and tomato sauce, scraping the bottom of the pot to release browned bits. Add bay leaves and dried thyme.
- Simmer beef: Return seared beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until beef is starting to tenderize.
- Add squash: Add cubed butternut squash (and carrots/potatoes if using). Cover and simmer for another 10-15 minutes until squash is tender.
- Finish: Remove bay leaves. Stir in fresh parsley if using. Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread.
Notes
Pat the beef dry before searing to ensure browning rather than steaming. Use low-sodium broth to control salt levels. The stew thickens as it cools due to the squash releasing starch. It freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 6
- Protein: 35
Keywords: beef stew, butternut squash, fall dinner, one pot meal, comfort food, autumn recipes, easy dinner