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Why You'll Love This batch cook hearty beef and winter squash stew for family suppers
- Easy to Make: This recipe is perfect for busy families, as it can be prepared in advance and cooked in large batches.
- Customizable: Feel free to adjust the ingredients to suit your family's tastes, adding or subtracting spices and vegetables as desired.
- Nourishing: This stew is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal option.
- Cost-Effective: By cooking in bulk, you can save money on ingredients and reduce food waste.
- Freezer-Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prep and future meals.
- Perfect for Special Diets: This recipe is gluten-free, dairy-free, and can be adapted to suit other dietary needs.
- Delicious: The combination of flavors and textures in this stew is sure to please even the pickiest eaters.
- Versatile: Serve this stew as a main course, or use it as a base for other dishes, such as soups or casseroles.
Ingredient Breakdown
The key ingredients in this recipe are beef, winter squash, onions, garlic, and beef broth. The beef provides protein and texture, while the winter squash adds natural sweetness and creamy texture. The onions and garlic add depth of flavor, and the beef broth helps to bring all the ingredients together. When selecting beef, look for cuts that are high in connective tissue, such as chuck or brisket, as these will become tender and flavorful during the long cooking process. For winter squash, choose varieties that are sweet and nutty, such as butternut or acorn squash. Onions and garlic can be substituted with shallots or leeks, but keep in mind that the flavor will be slightly different.
How to Make batch cook hearty beef and winter squash stew for family suppers
Heat 2 tablespoons of 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.
Reduce the heat to medium and add another tablespoon of oil to the pot. Add the onions and cook, stirring occasionally, until they are softened and lightly browned, about 8 minutes.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning. Then, add the diced winter squash and cook for 5 minutes, stirring occasionally, until it begins to soften.
Add the beef broth, browned beef, and any accumulated juices to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2 1/2 hours, or 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 herbs or crusty bread.
Feel free to add other vegetables, such as carrots, potatoes, or green beans, to the stew during the last 30 minutes of cooking.
Tips for Perfect Results
Choose a cut of beef that is high in connective tissue, such as chuck or brisket, for the best results.
Cook the squash until it is tender, but still holds its shape. 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 relax.
Feel free to add or substitute different spices to suit your family's tastes. Some options include cumin, coriander, or paprika.
Add some crusty bread or over rice to make this stew a complete meal.
This stew can be frozen for up to 3 months, making it a great option for meal prep and future meals.
Common Mistakes to Avoid
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Not Browning the Beef: Failing to brown the beef properly can result in a lack of flavor and texture in the final dish.
Fix: Make sure to brown the beef on all sides, using a high heat and a small amount of oil.
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Overcooking the Squash: Overcooking the squash can make it mushy and unappetizing.
Fix: Cook the squash until it is tender, but still holds its shape. Check on it frequently to avoid overcooking.
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Not Letting it Rest: Not letting the stew rest before serving can result in a lack of flavor and texture.
Fix: Let the stew rest for 10-15 minutes before serving, allowing the flavors to meld together and the meat to relax.
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Not Using the Right Cut of Beef: Using the wrong cut of beef can result in a tough and flavorless final dish.
Fix: Choose a cut of beef that is high in connective tissue, such as chuck or brisket, for the best results.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Substitute the beef with additional vegetables, such as mushrooms or eggplant, and use a vegetable broth instead of beef broth.
Add some smoked paprika or liquid smoke to give the stew a smoky flavor.
Serve the stew over cauliflower rice or zucchini noodles instead of traditional rice or noodles.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it.
The stew can be stored in the refrigerator for up to 5 days. Reheat it gently over low heat, adding a little water if needed.
The stew can be frozen for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat.
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 freeze this stew?
Yes! This stew can be frozen for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat.
What type of beef is best for this recipe?
Choose a cut of beef that is high in connective tissue, such as chuck or brisket, for the best results. These cuts will become tender and flavorful during the long cooking process.
Can I add other vegetables to the stew?
Yes! Feel free to add other vegetables, such as carrots, potatoes, or green beans, to the stew during the last 30 minutes of cooking.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Brown the beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
How do I reheat the stew?
Reheat the stew gently over low heat, adding a little water if needed. You can also reheat it in the microwave, but be careful not to overheat it.
batch cook hearty beef and winter squash stew for family suppers
Ingredients
- 1 pound beef stew meat
- 2 medium winter squash, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can diced tomatoes
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove the beef from the pot and set aside.
- Saute the onion and garlic. Reduce the heat to medium and add the chopped onion to the pot. Cook until the onion is translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the winter squash and cook until tender. Add the cubed winter squash to the pot and cook until tender, about 10-12 minutes. Add the chopped carrots and celery and cook for an additional 5 minutes.
- Add the beef broth, diced tomatoes, and thyme. Add the beef broth, diced tomatoes, and dried thyme to the pot. Stir to combine and bring the mixture to a boil.
- Return the beef to the pot and simmer. Return the browned beef to the pot and simmer the stew for 20-25 minutes, or until the beef is tender.
- Season with salt and pepper. Season the stew with salt and pepper to taste.
- Serve hot. Serve the stew hot, garnished with fresh herbs if desired.
- Store leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat the stew over low heat, adding a little water if necessary to thin the stew.
Recipe Notes
- You can use any type of winter squash you like, such as butternut or acorn squash.
- If using frozen beef, thaw it first and pat it dry with paper towels before browning.
- You can also make this recipe in a slow cooker: brown the beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- To make the stew more substantial, serve with crusty bread or over mashed potatoes.
- You can adjust the amount of thyme to your taste, or substitute with other herbs like rosemary or parsley.
