Beef and Butternut Squash Stew

There is prediction of  3 plus inches of snow here in GA. The thermometer reads 32 degrees outside. This stew was perfect for a cozy night by the fire. It taste more like a Moroccan stew  due to the spices. The cinnamon is great with the meat and the squash.

2 teaspoons paprika

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1 to 1/2 lbs beef shoulder roast or petite roast cut into 1 inch cubes

1 tablespoon olive oil

4 shallots sliced

4 to 5 cloves garlic crushed

3/4 cup lower sodium organic chicken broth

1 14.5 ounce can no-salt-added diced tomatoes, undrained

3 cups (1-inch)cubed peeled butternut squash (about 1 pound)- just a note on this…..Trader Joes has butternut squash already peeled and cubed in a bag in the produce department. This would save a lot of time.

COMBINE first 6 spices in a medium bowl. ADD beef; TOSS well to coat.

HEAT olive oil in a Dutch oven over medium-high heat. ( I used a cast iron dutch oven with a glass lid)

ADD beef and shallots;COOK 4 to 5 minutes or until browned,stirring occasionally. ADD garlic; COOK 1 minute, stirring frequently. STIR in broth and tomatoes;BRING to a boil. COOK 5 Minutes.ADD squash cubes and simmer 20 min. Do not let dry out. Add more broth if needed. Cook until squash is tender. Yield 4 servings.

We were so ready to eat this….I forgot to take a picture!

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About christybutch

Hi! I am Christy Butch. Married to Garrett Butch and the mother of two boys, Collin and Ryan. I am the Co-Founder of Maximum Potential, a company that teaches people how to work with autistic children. I am also a Strength Coach CF-L1 Instructor and Olympic Lift Coach as well as Nutrition Certified. This blog is about the journey to drastically change my families diet to better our immediate and long term health. I am excited to see what lies in store for us, especially my 7 year old who is autistic.We are now following a diet of meat.vegetables.nuts,seeds,little starch and little sugar.
This entry was posted in Beef, Dinners, Stews. Bookmark the permalink.

8 Responses to Beef and Butternut Squash Stew

  1. MamaRica says:

    Hi,
    I want to make this for dinner tonight….but I don’t have a dutch oven! Can I use a regular pot as well? If I do, is there anything I need to do differently?

    Thanks.

    Rica

  2. Eve Patrick says:

    I added a little something to the Beef & Butternut Squash Stew

    I used all the ingredients below ;
    paprika (used smoked paprika instead) didn’t have the regular
    1 teaspoon ground cinnamon
    3/4 teaspoon salt
    1/2 teaspoon ground ginger
    1/2 teaspoon crushed red pepper
    1/4 teaspoon freshly ground black pepper
    4 to 5 cloves garlic crushed
    1 to 1/2 lbs beef shoulder roast or petite roast cut into 1 inch cubes
    1 tablespoon olive oil
    COMBINE all ingredients in a bowl. TOSS well to coat and refrigerate.
    Next day;
    Cook the beef and 4 shallots sliced until brown in a Dutch oven (10 mins or so)
    add;
    3/4 cup lower sodium organic chicken broth
    1 14.5 ounce can no-salt-added diced tomatoes, undrained
    3 cups (1-inch)cubed peeled butternut squash (about 1 pound
    I added carrots and after 2 hrs added 1/2 cup of red wine and cooked for anothr 2 hrs on simmer.
    Wow what smells in my kitchen today….. Yum thank you Pebs…

  3. christybutch says:

    This is Pistol, I don’t know why I’m logged in as Pebbles but wanted to say that I am going to try this recipe tonight! 🙂

  4. CaraB says:

    Yum! Butternut Squash just might be my favorite vegetables. It’s so versatile and full of flavor. I’ll try this sometime.

    Great blog!

    Cara

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