Name: High Protein Beef And Butternut Squash Stew
Cook time: 1 h 50 min
Total time: 1 h 50 min
Ingredients: 2 lbs lean beef stew meat (sirloin or lean chuck), cut into 1-inch cubes; 1 large butternut squash (about 3 lbs), peeled and cubed; 2 tablespoons olive oil, divided; 1 large yellow onion, diced; 3 cloves garlic, minced; 3 large carrots, sliced into rounds; 2 stalks celery, chopped; 2 tablespoons tomato paste; 4 cups low-sodium beef bone broth; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 1 bay leaf; Salt and black pepper to taste; Fresh parsley for garnish

Ingredients

Scale

2 lbs lean beef stew meat (sirloin or lean chuck), cut into 1-inch cubes
1 large butternut squash (about 3 lbs), peeled and cubed
2 tablespoons olive oil, divided
1 large yellow onion, diced
3 cloves garlic, minced
3 large carrots, sliced into rounds
2 stalks celery, chopped
2 tablespoons tomato paste
4 cups low-sodium beef bone broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 bay leaf
Salt and black pepper to taste
Fresh parsley for garnish

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Instructions

Pat the beef cubes dry with paper towels and season them generously with salt and pepper. Heat one tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding the pan, sear the beef until deeply browned on all sides. Remove the beef and set it aside on a plate, leaving the flavorful browned bits (fond) in the pot.
Lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the onion, carrots, and celery. Cook for about 5 to 7 minutes until the onions become translucent and soft. Add the minced garlic and tomato paste, stirring constantly for 1 minute until the paste turns a dark brick red and smells toasted.
Pour in half a cup of the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Return the seared beef and any accumulated juices back into the pot. Add the remaining beef broth, rosemary, thyme, and the bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 60 minutes.
Carefully stir the cubed butternut squash into the pot. Ensure the squash is mostly submerged in the liquid. Replace the lid and continue to simmer for another 20 to 30 minutes, or until the beef is fork-tender and the squash is soft but not falling apart. If you prefer a thicker stew, remove the lid for the last 10 minutes of cooking.
Remove the herb sprigs and the bay leaf. Taste the broth and add more salt or pepper if needed. Ladle the stew into deep bowls and garnish with a sprinkle of freshly chopped parsley. Serve hot and enjoy the cozy flavors.

Cook Time: 1 hour 50 minutes