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

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 2 cups butternut squash, peeled and cubed
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 3 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Pat the beef dry and toss it with the flour, salt, and pepper in a bowl until evenly coated.
  • Heat the olive oil in a large skillet over medium-high heat. Add the beef and brown it on all sides, working in batches if needed.
  • Transfer the browned beef to the slow cooker. Add the onion, carrots, butternut squash, garlic, and tomato paste.
  • Pour in the beef broth and stir to combine everything. Sprinkle in the chopped sage.
  • Cover and cook on low for 8 hours until the beef is tender and the gravy has thickened.
  • Taste and adjust salt and pepper before serving.

Notes

Stir the stew gently at the end of cooking so the butternut squash stays in distinct pieces rather than breaking down. If the gravy seems thin, remove the lid for the last 30 minutes. Leftovers reheat well the next day and the sage flavor stays steady.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet