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Beef and Ale Stew with Butternut Squash and Sage
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 2 pounds beef stew meat, cubed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups butternut squash, cubed
  • 12 ounces ale
  • 2 cups beef broth
  • 2 tablespoons all-purpose flour
  • 3 tablespoons fresh sage, chopped
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a Dutch oven over medium heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
  • Add the chopped onion to the same pot. Cook until it softens. Stir in the minced garlic and cook for one more minute.
  • Sprinkle the flour over the onions and garlic. Stir well to coat everything.
  • Pour in the ale and scrape the bottom of the pot to loosen any browned bits. Let it simmer for two minutes.
  • Return the beef to the pot. Add the beef broth, butternut squash cubes, and chopped sage. Season with salt and pepper.
  • Bring the mixture to a gentle boil. Cover the Dutch oven and reduce the heat to low. Simmer for about two hours until the beef is tender and the squash is soft.

Notes

Add the sage toward the end of cooking if you prefer a brighter herbal flavor. Leftovers thicken nicely in the fridge overnight and reheat well on the stovetop with a splash of broth. Skip the ale and use extra beef broth if you need a non-alcoholic version.
Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Wooden Spoon, Knife, Cutting Board