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Italian Herb Beef Stew with Butternut Squash
Print Recipe
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 1.5 pounds beef cubes
  • 2 cups butternut squash, cubed
  • 2 carrots, sliced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 tablespoons Italian seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the beef cubes and brown them on all sides for a few minutes.
  • Transfer the browned beef to the slow cooker.
  • Add the butternut squash, carrots, onion, and garlic to the slow cooker.
  • Stir in the tomato paste, Italian seasoning, salt, and black pepper.
  • Pour the beef broth over the ingredients and stir gently to combine.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.

Notes

Cut the butternut squash into similar-sized cubes so everything finishes cooking at the same time. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth if needed.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Knife