1. Recipes

How to Make Butternut Squash Stew with Beef and Lentils - A Step-by-Step Guide

As the seasons change and the weather turns cooler, there's nothing better than a warm and comforting bowl of stew. This Butternut Squash Stew with Beef and Lentils is the perfect dish to cozy up with on a chilly evening. The combination of hearty beef, nutritious lentils, and sweet butternut squash creates a wholesome and satisfying meal that is sure to please the whole family.

The rich flavors of this stew come from a blend of aromatic herbs and spices, which infuse the broth with a...

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Ingredients

  • 4 cups cubed butternut squash
  • 2 cups cubed potatoes
  • 1 pound boneless beef chuck roast
  • 2 teaspoons garlic powder
  • 1 pinch salt and ground black pepper to taste
  • 2 tablespoons olive oil, divided, or as needed
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 medium onion, chopped
  • 1 head garlic, minced
  • 6 cups beef broth, or more as needed
  • 2 cups frozen corn
  • 1 cup frozen cut green beans
  • 1 cup dry lentils
  • ½ cup cold water
  • 1 tablespoon cornstarch

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 45 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 18
  • Yield: 18 servings

  • Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.
  • At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.
  • While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.
  • Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.
  • Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.

    • Nutrition

    154 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 11mg
    • Sodium: 294mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 8g
    • Vitamin C: 14mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 458mg

    Categories

    Beef recipes
    Lentil recipes