Roast Beef & Butternut Squash Stew:
2 lbs Stew Beef
2+ cups of Butternut Squash cubed
1/2 onion chopped
1 1/2 cups Carrots chopped or baby
2 garlic cloves, crushed
1 celery stalk chopped
1 tsp rosemary
1 tsp thyme
1 tsp basil
2-4 cups beef stock
In a large pot, saute the beef until browned with a small amount of oil/fat. Remove the beef from the pan, Saute the onion, carrots, celery, squash and garlic for 5 minutes.
Add in the dried seasonings, saute for 1-2 minutes.
Add beef back to the pot, and the stock. Add 2 cups stock and cover. Simmer for 1-2 hours.
Or add 4 cups stock and reduce by half.
Or Crockpot for 4-6 hours on high or 8-10 on low.
This was our first taste of butternut squash, the whole family loved it. We do enjoy all other squashes... we have had most of them. Hehehe. So, it was not a stretch to welcome this one in. You really do not miss the potatoes with the squash in there.