Comfort Food/ Cooking In Stilettos/ Recipe/ Tried and True Recipes

Fall Flavors -Beef and Butternut Squash Stew

Not only is Fall my favorite fashion season, but it’s also my favorite season for cooking and entertaining. I am a sucker for all things butternut squash, pumpkin, short ribs, stews, and other various comfort dishes.

This weekend, I decided to play with one of my favorite recipes for Beef and Butternut Squash Stew. I added some red pepper flakes for a bit of heat which played nicely with sweetness from the squash.

This stew will be a fall/winter favorite and will be in the tried and true file.

What’s your favorite dish to make for fall?

Gather the Ingredients

I think a game of “Bobbing for Squash” might be a bit inappropriate

The Cauldron is bubbling

The end result – comfort food that balances spicy and sweet

Yields 8

Fall Flavors -Beef and Butternut Squash Stew

This comforting Beef and Butternut Squash Stew is perfect to take the chill of a cold winter's evening with the flavors of the season with a hint of spice.

30 minPrep Time

1 hr, 30 Cook Time

2 hrTotal Time

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  • 3 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 pounds stew beef, cut into 2-inch cubes
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons all-purpose flour
  • 1 pound butternut squash, trimmed and cut into 2-inch cubes
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 - 1/2 teaspoon red pepper flakes (optional)
  • 4 cups beef broth, divided
  • 2 tablespoons fresh chopped flat-leaf parsley


  1. In a dutch oven, heat 3 tablespoons of olive oil over medium heat.
  2. Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes.
  3. In a separate bowl, toss the beef with the salt, pepper and flour.
  4. Turn up the heat to med-high and add the beef to the pot.
  5. Cook until the beef is browned and golden around the edges, about 5 minutes.
  6. Add 1 cup of the beef stock, using a wooden spoon to scrape all the brown bits off of the bottom of the pan.
  7. Add the butternut squash, sun-dried tomatoes, and red pepper flakes and stir to combine.
  8. Add the remainder of the beef broth, just enough to just cover the beef and squash.
  9. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
  10. Let simmer for another 1/2 hour uncovered to thicken and reduce slightly.
  11. Season the stew with additional salt and pepper to taste.
  12. Sprinkle with the chopped parsley and serve.
  13. Enjoy!



1507 cal


82 g


143 g


56 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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