Hearty Southern-Style Beef And Butternut Squash Stew
When autumn drapes Southern Missouri in shades of crimson and gold, our kitchens call for something warm, rustic, and undeniably comforting. For generations, Southern cooks have leaned on simple, hearty ingredients to create meals that bring family and neighbors together around the table. This Southern-Style Beef & Butternut Squash Stew captures that tradition perfectly!
Why It Belongs on Your Fall Table
This stew is more than a recipe—it’s a celebration of the harvest. The beef brings hearty richness, while the butternut squash adds a soft sweetness that balances every bite. It’s filling, flavorful, and built on the kind of ingredients our Southern Missouri kitchens have always relied on. Enjoy!
(Courtesy: Food Network)
(Courtesy: Food Network)
Beef & Butternut Squash Stew Recipe
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Prep Time: 20 minutes
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Cook Time: 1 hour 30 minutes
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Total Time: 1 hour 50 minutes
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Yield: 6 servings of soup 1x
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Category: Stew
Ingredients (serves 6):
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2 pounds beef chuck, cut into 1½-inch cubes
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2 tablespoons olive oil
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1 large onion, chopped
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3 garlic cloves, minced
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2 medium carrots, sliced
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3 cups peeled and cubed butternut squash
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3 cups beef stock
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1 cup dry red wine (optional; substitute stock if preferred)
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2 tablespoons tomato paste
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2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
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2 bay leaves
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Salt and freshly ground black pepper, to taste
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Fresh parsley, chopped (for garnish)
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May add mushrooms, if desired
Method:
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Brown the beef: Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then sear in batches until browned on all sides. Transfer to a plate.
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Build the flavor base: In the same pot, add onion, garlic, and carrots. Sauté until softened, about 5 minutes. Stir in tomato paste and cook for 1–2 minutes.
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Deglaze: Pour in the wine, scraping up browned bits from the bottom. Let simmer for 2–3 minutes.
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Simmer the stew: Return beef to the pot along with beef stock, thyme, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer gently for 1½ to 2 hours, until beef is fork-tender.
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Add the squash: Stir in the butternut squash, (other desired ingredients such as celery, mushrooms, etc.) and continue cooking uncovered for 20–25 minutes, until squash is tender and stew has thickened.
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Finish and serve: Remove bay leaves, adjust seasoning with salt and pepper, and garnish with fresh parsley.