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

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 4 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh sage, chopped
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

Instructions
 

  • Heat the olive oil in a skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes.
  • Transfer the browned beef to the slow cooker. Add the onion, carrots, garlic, tomato paste, salt, pepper, and bay leaves.
  • Pour in the beef broth and stir to combine everything. Cover and cook on low for 6 hours.
  • Add the butternut squash cubes and chopped sage. Stir gently, then cover and cook for 2 more hours until the squash is tender and the beef is soft.
  • Remove the bay leaves before serving.

Notes

Stir the sage in during the last two hours so it keeps its flavor without turning bitter. If the broth seems thin at the end, mash a few squash pieces against the side of the pot to thicken it naturally. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet