Beef and Lentil Stew with Butternut Squash and Sage
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound beef stew meat, cut into 1-inch pieces
- 1 cup dried green lentils, rinsed
- 4 cups butternut squash, peeled and cut into 1-inch cubes
- 3 tablespoons fresh sage, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 5 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the beef pieces and cook until browned on all sides.
- Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
- Stir in the butternut squash cubes and chopped sage. Cook for 2 minutes to coat everything in the oil.
- Add the rinsed lentils, beef broth, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring once or twice, until the beef and lentils are tender.
Notes
Add the sage early so its flavor infuses the whole broth. If the stew thickens too much while sitting, stir in a little extra broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife