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Beef Stew with Butternut Squash and Rosemary

Beef stew with butternut squash simmers in a rich red wine and beef broth until the beef is fork-tender. Carrots, Yukon Gold potatoes, and rosemary make it a hearty one-pot dinner with tender, comforting vegetables.
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Prep Time 30 minutes
Cook Time 2 hours 50 minutes
Standing time 5 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast trimmed and cut into 1 1/2-inch cubes
  • 0.33 cup all-purpose flour
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp olive oil
  • 1 yellow onion large, diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 fresh rosemary sprigs
  • 1 bay leaf
  • 3 carrots medium, peeled and cut into 1 1/2-inch pieces
  • 1 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1 butternut squash medium (about 2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry.
  2. Toss the beef with the flour, salt, and pepper until evenly coated.
  3. Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown one-third of the beef for 5 to 7 minutes, turning to brown several sides, then transfer it to a plate.
  5. Repeat with the remaining oil and beef in two batches.
  6. Add the onion to the pot and cook over medium heat for 5 minutes, stirring occasionally.
  7. Add the garlic and tomato paste and cook for 1 minute, stirring.
  8. Pour in the wine and scrape up the browned bits from the bottom of the pot.
  9. Simmer for 2 to 3 minutes.
  10. Stir in the broth and Worcestershire sauce.
  11. Return the beef and any accumulated juices to the pot, then add the rosemary and bay leaf.
  12. Bring the stew to a gentle simmer, cover, and cook over low heat for 1 1/2 to 2 hours, until the beef is nearly fork-tender.
  13. If the beef is still firm, continue simmering for 15 to 30 minutes.
  14. Stir in the carrots and potatoes, cover, and simmer gently for 15 minutes.
  15. Stir in the squash, cover, and simmer for 20 to 25 minutes, until the vegetables are tender and the beef is fork-tender.
  16. Remove the rosemary stems and bay leaf.
  17. Let the stew stand uncovered for 5 minutes before serving.

Notes

For the best flavor, brown the beef in batches without crowding the pot. Refrigerate leftovers for 3 to 4 days or freeze them; use gluten-free flour in place of all-purpose flour for a gluten-free swap.