Amazing Beef Stew With Butternut Squash – Glen And Friends Cooking
Ingredients
Oil for frying
1.5 Kg (3 pounds) boneless chuck, cut into 1½-inch pieces
Salt & Pepper to taste
1 medium-size yellow onion, finely chopped
3 medium carrots, chopped
3 garlic cloves, chopped
45 mL (3 Tbsp) tomato paste
500 mL (2 cups) red wine
1L (4 cups) beef broth
30 mL (2 Tbsp) flour
30 mL (2 Tbsp) butter, softened
1 butternut squash, cut up
10 mL (2 tsp) thyme
5 mL (1 tsp) summer savoury
5 mL (1 tsp) tarragon
30 mL (2 Tbsp) flour
30 mL (2 Tbsp) butter
Method:
Heat oil in a large Dutch oven over high.
Season beef with salt and pepper.
Working in batches if necessary, brown beef..
When browned, remove to a plate.
Reduce heat, add onion, carrots, and garlic to Dutch oven.
Cook, until onions are translucent.
Add tomato paste, and cook about a minute.
Stir in wine, bring to a boil over medium and reduce liquid by half.
Add beef and broth, and bring to a gentle simmer.
Cover and simmer about 2 hours.
Meanwhile, mash together the flour and butter into a paste ‘Beurre Manié’.
Stir in the Beurre Manié to thicken the sauce, then add the butternut squash, thyme, savoury, and tarragon.
Cover and continue simmering until squash is tender, about 30 minutes.
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22 Comments
In place of Flour you can use Cream of Tarter or Arrowroot. ❤
Loved your flour and beurre manie comments! Made me smile. My mother also added tomato paste to her beef stew – and sometimes kielbasa. I tend to go for a Carbonnade with some type of mushrooms, beer and thyme. I guess that’s the joy of a stew – you make it with what you want and have on hand. Thanks for a great video, as always!
herbes de provence would be good here too.
i made this. it was easy and tasted great.
thank you Glen
I am getting all the ingredients for this in my co-op box next month. I think im going to have to make this.
Made this with white wine and added celery and mushrooms. It went wonderfully with the molasses cornbread. Thanks for another winner!
Finally someone showing that the supposed importance of small batch browning is a myth.
Hey Glen, looks great! I saw another chef use a pre-made roux in a similar application and I thought that was a great idea. It seems so much easier to just have a container to take from whenever you need it than to make it for every recipe you need it.
My eyes keep going to that cabinet behind you Glen, have you got a skull in there? 😆
I'm definitely going to try this. I like to use my garden butternut squash in different recipes. I will change out the beef for venison. Thank you for the recipe.
Glen, did you mean to list butter and flour a second time in your recipe text? They are there part way down, then again at the end.
Glen, what type of wine would you recommend? Dry, sweet or certain bouquet?
❤ I love stews and soups from all over the world and from every culture. I have not met a soup or stew that I did not like. One can make a big pot of soup and then can or freeze the leftovers. When friends or family are filling under the weather, I make my "get better" chicken and vegetable soup. I use as many fresh from my garden vegetables as possible. I will take it to them accompanied with fresh bread from my favorite bakery. 😊
Looks good. I'll be trying it with venison soon.
I made this recipe over the weekend; I didn't have enough red wine, so I used 1 cup of red wine and 1 cup of white wine. It was absolutely delicious!
Made this tonight…. white wine, no tarragon… and amazing is an accurate description. And to think the leftovers will probably be better. Beautiful recipe.
I tried this recipe, using a wok (for frying) and a large slow cooker. A few points:
1) Frying the onion with carrots had me concerned. I was worried that the onion wouldn’t cook properly, because the carrot pieces would be in the way, and I should be cooking these two separately. It turned out okay, though.
2) Perhaps the slow cooker makes a difference, but there was a vast amount of liquid by end of cooking. Half the amount of stock would be plenty. Fortunately, my wok is large enough to be useful in making a reduction.
3) I should have added the squash and let it cook through, before stirring in the beurre manie. That would have been better, I think.
4) It looks magnificent! Haven’t tasted it yet.
This is the coziest meal I've made in a long time. Thanks, Glen!
I didn't have any tomato paste. So I used some Gochujang. Spicy up front but not overwhelming. Love the Channel!
That looks amazing. Makes me want to make some real soon.
Have now made this twice, second time with frozen peas. Made some mash potatoes too and made a flat mound on my plate and put the stew on top. Not only did it look great but really enjoyed having them with it. Us maritimers love potatos
Do you peel the squash?