Butternut Squash and Beef Casserole

local_grocery_store Ingredients

• 1.5 pounds Beef stew meat, cubed
• 1 medium Butternut squash, peeled, seeded, and cubed
• 1 Onion, diced
• 3 Garlic cloves, minced
• 2 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 1 cup Beef broth, low-sodium
• 1/2 cup Red wine
• 2 tablespoons Tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Cornstarch, dissolved in 2 tablespoons of water
• 2 tablespoons Fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.Preheat the oven to 350°F (175°C).
2. 2.In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
3. 3.Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
4. 4.In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent and fragrant.
5. 5.Add the butternut squash, dried thyme, salt, and black pepper. Stir to combine.
6. 6.Return the browned beef to the pot and pour in the beef broth, red wine, tomato paste, and Worcestershire sauce.
7. 7.Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
8. 8.Bake for 2 hours, or until the beef is tender and the butternut squash is cooked through.
9. 9.Remove the pot from the oven and stir in the dissolved cornstarch to thicken the sauce.
10. 10.Garnish with fresh parsley and serve hot.

lightbulb_outline Tips

• chevron_rightFor a richer flavor, marinate the beef in red wine and herbs for a few hours before cooking.
• chevron_rightFeel free to add your favorite vegetables, such as carrots or mushrooms, to the casserole for extra texture and flavor.
• chevron_rightServe the casserole with crusty bread or over cooked rice for a complete meal.