Beef and Butternut Squash Stew with Sage
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1½ pounds beef stew meat
- 4 cups peeled and cubed butternut squash
- 1 onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons fresh sage, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the beef stew meat in the bottom of the slow cooker.
- Add the butternut squash, onion, carrots, and garlic on top of the beef.
- Pour the beef broth over the ingredients.
- Sprinkle the salt, black pepper, and fresh sage across the top.
- Stir once to distribute the seasonings evenly.
- Cover and cook on low for 8 hours or on high for 4 hours until the beef is fork-tender.
Notes
Add the sage at the start so it infuses the broth during the long cook time. If the squash starts to break down too much, reduce the cook time on high by 30 minutes. Leftovers keep well in the fridge for three days and reheat gently on the stove without needing extra liquid.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board