Beef & Vegetable Stew

Beef and Vegetable StewWell, it was a cold and snowy weekend! And I LOVED it.  We got almost a foot of snow! Which for the Portland area, is a lot.  I took the weekend “off” and just enjoyed it.  This was the perfect dinner to end the weekend with. Beef stew is one of my favorite meals on a cold day.  I usually make it in the crock pot but I wanted to try something a little different. I’ve been looking for new recipes that are healthier versions of my favorite ones.  This is a fun recipe because you use squash instead of potatoes.  I was a little unsure how I would like it because potatoes are the best thing ever. However, I was happily surprised when I loved it.  I really didn’t miss the potatoes and love the flavor the squash brings to the dish.

Beef & Vegetable Stew
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  1. 4 tbsp. olive oil
  2. 2 pounds stew meat
  3. 1 tbsp. minced garlic
  4. 1 medium onion, diced
  5. 2 cups celery, cut into 1 inch pieces
  6. 2 cups carrots, cut into 1 inch pieces
  7. 1 small butternut squash, cut into 1 inch cubes
  8. 3 cups beef broth
  9. 1 bay leaf
  10. 1 tsp. oregano
  11. 1 tsp. basil
  12. 1/2 tsp. rosemary
  1. In large skillet, heat 2 tbsp. oil on medium. Add stew meat and cook for about 10 minutes, turning frequently.
  2. Meanwhile, in medium skillet, heat 2 tbsp. olive oil on medium. Add garlic, onion, celery, carrots and squash. Saute about 5 minutes.
  3. Add beef broth, bay leaf, oregano, basil, rosemary and vegetables to large skillet with beef. Bring to boil and cook for 5 minutes.
  4. Reduce heat to low, cover and let simmer for 30 minutes.
My Simple Kitchen


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