Beef and Butternut Squash Stew

Crockpot Beef and Butternut Squash Stew

This recipe is not one that I had planned out making. It kind of just happened. I bought some sirloin to make this delicious sounding recipe I found over the weekend and then I lost the recipe… Typical. Beef is not something I normally cook, mainly because I just can’t get it right, it’s either too rare or too burnt well done. It usually just seems like too much of a hassle and waste of money when all is said and done. When I do cook with beef it is generally a stew or a stroganoff type of deal that can’t be messed up by the doneness of the meat. I can totally screw it up in other ways, but it won’t be the beef’s fault. Since I lost my original recipe, I turned to the internets. I am currently obsessed with Google’s recipe search that lets you filter by ingredients. It’s genius. I mainly filter by everything I hate first (celery is always the first to go) and hope that the end results turn up something good. That’s where the inspiration for this little gem of a recipe came from.

It also seemed rather autumnal (I’m  still using it every chance I get!). I think my effort to force fall into existence is slowly working. It was below 70/21 yesterday for the first time in as long as I can remember (I will just ignore the fact that it’s going to be way above 80/27 this weekend…). If I cook it, fall will come!

This is just a random aside, but important in cutting down the amount of time preparation might take. I never understood why so many vegetables are sold pre-cut until making this. Do yourself a huge favor if you are going to make this; buy a pre-cut butternut squash. Prepping this took nearly an hour (53 minutes to be exact)! I had never cut up a butternut squash before, so that was half the battle. If you have been reading my blog with anything vaguely resembling regularity, you might also remember that knives and I do not have the best working relationship and I seem to be losing fingers or limbs on a fairly regular basis. So the butternut squash also had to be approached with great caution. Even though I still look down on most pre-cut vegetables, the pre-cut butternut squash has forever earned a place in my heart.

Beef and Butternut Squash Stew

  • 1½ pounds lean stewing beef, trimmed of excess fat
  • 1 medium butternut squash
  • 1 large onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 8 ounces baby carrots left whole
  • 2 (14.5) ounce can diced tomatoes
  • 1 Tablespoon Worcestershire sauce
  • ½ Tablespoon smoked paprika
  • ½ Tablespoon garlic powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  1. Brown beef in a nonstick skillet coated with cooking spray. Put to one side. Peel and half butternut squash, then cut into 1-1½ inch pieces. Place vegetables and browned beef in a 4 or 5 quart crockpot. Add crushed tomatoes, Worcestershire sauce, paprika, garlic, thyme and oregano. Cook on low for 8 hours.

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