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The ultimate comfort food, this homemade Beef Stew consists of tender beef, potatoes, carrots and butternut squash simmered in a rich, thickened broth.
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Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
1 tablespoon extra virgin olive oil
2 pounds stew meat, trimmed and cubed
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 small yellow onion, chopped
1-1/2 tablespoons Worcestershire sauce
1-1/2 tablespoons tomato paste
1-1/2 teaspoons minced fresh thyme
5 cups beef broth, divided
1 bay leaf
2 cups chopped butternut or acorn squash, cut into 1-inch pieces
3 medium potatoes, peeled and cubed
2 cups chopped carrots, cut into 1-inch pieces
1 cup chopped celery, cut into 1-inch pieces
2 tablespoons cornstarch
2 tablespoons water
1 cup frozen peas
chopped fresh parsley, for garnish
Heat olive oil in a large stockpot or Dutch oven over medium-high heat until hot and simmering. Pat the beef dry and season with salt and pepper. Brown the meat in batches (adding more oil after each batch if needed) and cook each batch on all sides until browned. (To sear the meat, allow the meat to develop a nice brown crust before turning to cook the other sides.)
Lower the heat to medium and add onion, Worcestershire sauce and tomato paste, thyme and bay leaf. and 3 cups of beef broth (this should be enough to cover the meat and onions. If not, add water until the meat is covered.) Use a wooden spoon to release the brown bits from the bottom of the pan. Bring to a boil, then reduce heat and simmer covered for about 2 hours.
Once the meat is tender, but not falling apart, add the butternut or acorn squash, potatoes, carrots and celery. Add another 2 cups of beef broth and enough water to cover th vegetables. Increase heat and bring to a boil, then reduce heat and simmer partially covered for abut 30 minutes until the vegetables are tender.
If you want the broth to be thicker, mix cornstarch and water until smooth to create a slurry. Slowly add the slurry to the stew to reach desired consistency (you may not need all of the slurry).
Add peas, and simmer the stew for another 5 minutes or so, until the broth has thickened and the peas are cooked through. Add salt and pepper, to taste, if needed. Garnish with parsley, if desired, and serve with crusty bread.
Calories: 405kcal | Carbohydrates: 20g | Protein: 46g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 1305mg | Potassium: 938mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12410IU | Vitamin C: 24.8mg | Calcium: 78mg | Iron: 5.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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