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Why You'll Love This hearty beef and winter squash stew with fresh rosemary
- Easy to Make: This recipe is perfect for a weeknight dinner, as it's easy to prepare and can be cooked in under an hour.
- Customizable: You can adjust the ingredients to suit your taste preferences and dietary needs, making it a great option for families or groups with different eating styles.
- Nutritious: This stew is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal option.
- Flavorful: The combination of beef, winter squash, and fresh rosemary creates a rich and savory flavor profile that's sure to please even the pickiest eaters.
- Comforting: There's nothing like a warm, comforting bowl of stew to soothe the soul and bring people together.
- Make-Ahead: This recipe can be prepared ahead of time, making it perfect for meal prep or special occasions.
- Freezer-Friendly: You can freeze this stew for up to 3 months, making it a great option for busy families or individuals who want to stock up on healthy meals.
- Budget-Friendly: This recipe uses affordable ingredients and can be made in large batches, making it a cost-effective option for families or groups.
Ingredient Breakdown
The key ingredients in this recipe are beef, winter squash, fresh rosemary, onions, garlic, and beef broth. The beef provides protein and flavor, while the winter squash adds natural sweetness and a boost of nutrients. Fresh rosemary adds a fragrant, herbaceous note that complements the beef perfectly. Onions and garlic provide a savory flavor base, while beef broth adds moisture and richness to the stew. When selecting these ingredients, choose grass-fed beef for better flavor and nutritional profile, and opt for a variety of winter squash that's high in fiber and antioxidants, such as butternut or acorn squash. Fresh rosemary is essential for the best flavor, but you can substitute with dried rosemary if fresh is not available.
How to Make hearty beef and winter squash stew with fresh rosemary
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add 1 pound of beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
Reduce the heat to medium and add 1 large onion to the pot. Cook until the onion is softened and translucent, about 5 minutes.
Add 3 cloves of minced garlic and 2 sprigs of fresh rosemary to the pot. Cook for 1 minute, until fragrant.
Add 1 large winter squash, peeled and cubed, to the pot. Cook for 5 minutes, until the squash starts to soften.
Add 2 cups of beef broth and the browned beef back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30 minutes, until the beef is tender and the squash is cooked through.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh rosemary and crusty bread on the side.
Tips for Perfect Results
Choose grass-fed beef and fresh, seasonal produce for the best flavor and nutritional profile.
Cook the winter squash until it's tender, but still retains some crunch. Overcooking can make it mushy and unappetizing.
Let the stew rest for 10-15 minutes before serving, allowing the flavors to meld together and the meat to become tender.
Add a pinch of cumin, paprika, or chili powder to give the stew a unique flavor profile.
Serve the stew with a side of crusty bread or over mashed potatoes for a filling and satisfying meal.
Prepare the stew in advance and portion it out into individual containers for a quick and easy meal prep option.
Common Mistakes to Avoid
- Overcooking the Beef: What goes wrong: The beef becomes tough and dry. Fix: Cook the beef until it's tender, but still retains some pink color. Use a meat thermometer to ensure the internal temperature reaches 130°F - 135°F for medium-rare.
- Not Browning the Beef Properly: What goes wrong: The beef lacks flavor and texture. Fix: Brown the beef in a hot pan with a small amount of oil, using high heat to achieve a nice crust.
- Not Using Enough Liquid: What goes wrong: The stew becomes dry and thick. Fix: Use enough beef broth to cover the ingredients and add more liquid as needed to achieve the desired consistency.
- Not Seasoning Enough: What goes wrong: The stew lacks flavor. Fix: Season the stew with salt, pepper, and other spices to taste, adjusting the seasoning as needed throughout the cooking process.
Variations & Substitutions
Replace the beef with 1 cup of cooked lentils or chickpeas, and add more vegetables like carrots, potatoes, and zucchini.
Use gluten-free beef broth and omit any gluten-containing ingredients like wheat or barley.
Omit any dairy products like butter or cream, and use a non-dairy milk alternative like almond or coconut milk.
Add 1-2 teaspoons of diced jalapenos or red pepper flakes to give the stew a spicy kick.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it to prevent bacterial growth.
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat it to an internal temperature of 165°F before serving.
Freeze the stew in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the refrigerator and reheat it to an internal temperature of 165°F before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen winter squash?
Yes, you can use frozen winter squash, but make sure to thaw it first and squeeze out any excess moisture before adding it to the stew.
Can I substitute beef with other meats?
Yes, you can substitute beef with other meats like pork, lamb, or chicken. Adjust the cooking time and seasonings according to the type of meat you use.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, but make sure to use gluten-free beef broth and omit any gluten-containing ingredients.
Can I add other vegetables to the stew?
Yes, you can add other vegetables like carrots, potatoes, and zucchini to the stew. Adjust the cooking time according to the type and quantity of vegetables you add.
How do I reheat the stew?
Reheat the stew to an internal temperature of 165°F. You can reheat it on the stovetop, in the oven, or in the microwave. Make sure to stir occasionally and adjust the heating time according to your preference.
hearty beef and winter squash stew with fresh rosemary
Ingredients
- 2 lbs beef stew meat
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups mixed winter squash, peeled and cubed
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Brown the Beef. Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
- Step 2: Soften the Onions. Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until the onion is softened and lightly browned, about 8 minutes.
- Step 3: Add the Garlic and Squash. Add the minced garlic and cook for 1 minute, stirring constantly. Add the cubed winter squash and cook for 5 minutes, stirring occasionally.
- Step 4: Add the Broth and Wine. Add the beef broth, red wine, tomato paste, thyme, and rosemary to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Step 5: Return the Beef to the Pot. Add the browned beef back to the pot and bring the stew to a boil. Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the beef is tender.
- Step 6: Season and Serve. Season the stew with salt and black pepper to taste. Serve hot, garnished with fresh rosemary leaves.
Recipe Notes
- You can use any type of winter squash you like, such as butternut or acorn squash.
- If using red wine, make sure to cook it until the liquid has reduced and the flavors have melded together.
- You can also make this recipe in a slow cooker. Brown the beef and cook the onion and garlic in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- To freeze, cool the stew to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months.
