Butternut Squash Beef Stew (Instant Pot, Pressure Cooker or Slow Cooker)
Butternut Squash Beef Stew (Instant Pot, Pressure Cooker or Slow Cooker) takes roughly 45 minutes from beginning to end. Watching your figure? This dairy free recipe has 506 calories, 35g of protein, and 25g of fat per serving. This recipe serves 6. For $3.44 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course for Autumn. 31 person found this recipe to be delicious and satisfying. If you have bay leaves, kosher salt, new potatoes, and a few other ingredients on hand, you can make it. It is brought to you by Foodie Crush. Overall, this recipe earns an awesome spoonacular score of 89%. Try Beef and Butternut Squash Stew in the slow cooker – Nourishing My Family, One-Pot Spaghetti Squash and Meat Sauce (Pressure Cooker and Slow Cooker), and Barbacoa Beef (Pressure Cooker or Instant Pot) for similar recipes.
Servings: 6
Ingredients:
2 bay leaves
1 tablespoon beef base
2 cups beef broth
2 pounds beef chuck cut into cubes
1 ½ teaspoons freshly ground black pepper
1 pound cremini or brown mushrooms, quartered
12 ounces butternut squash, cubed
2 cups chopped carrots
3 ribs celery, chopped, about 1 cup
4 tablespoons flour, divided
4 cloves garlic, pressed or minced
1 ½ teaspoon garlic salt
1 ½ teaspoons kosher salt and freshly ground black pepper
2 cups quartered new red potatoes
1 large onion, chopped, about 2 cups
1 cup red wine
6 thyme stems
3 tablespoons vegetable oil, divided
Equipment:
pressure cooker
instant pot
bowl
pot
slow cooker
dutch oven
whisk
Cooking instruction summary:
Place 2 tablespoons flour, kosher salt, garlic salt and freshly ground black pepper in a gallon freezer bag and toss to mix. Add the beef chuck cubes to the freezer bag and toss the cubes in the flour mixture to coat.Instant Pot or Pressure Cooker: Press saut and heat 1 tablespoon of the oil. Add half of the floured beef cubes to the oil and brown the beef on all sides. Transfer the beef to a bowl. Add another tablespoon of oil to the pot and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Add this beef to the bowl. Add the remaining tablespoon of oil to the pot and cook the onion and celery for 4-5 minutes or until softened, then add to the bowl with the beef. Add the wine to the Instant Pot and bring to a boil, scraping the bits from the bottom of the cooker. Add the beef broth and the beef base to the Instant Pot and mix with the remaining 2 tablespoons of flour. Add the butternut squash, carrots, red potatoes and mushrooms to the pot with the bay leaves and thyme. Seal the Instant Pot and set to the Stew setting and cook for 30 minutes. Natural release, remove the bay leaves and serve.Slow Cooker: In a large dutch oven over medium high heat, warm 1 tablespoon of the oil and add half of the floured beef cubes, then brown the beef on all sides. Transfer the beef to the slow cooker. Add another tablespoon of oil to dutch oven and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Add to the slow cooker. Add the remaining tablespoon of oil to the pot and cook the onion and celery for 4-5 minutes or until softened, then add to the slow cooker with the beef. Add the wine to the Dutch oven and bring to a boil, scraping the bits from the bottom of the pot. Whisk the 2 remaining tablespoons of flour into 2 tablespoons of the beef broth, then mix into the rest of the liquid and beef base and add to the slow cooker with the vegetables, bay leaves, and thyme. Cook on high for 4 hours or low for 8 hours. Remove the bay leaves and serve.
Step by step:
1. Place 2 tablespoons flour, kosher salt, garlic salt and freshly ground black pepper in a gallon freezer bag and toss to mix.
2. Add the beef chuck cubes to the freezer bag and toss the cubes in the flour mixture to coat.Instant Pot or Pressure Cooker: Press saut and heat 1 tablespoon of the oil.
3. Add half of the floured beef cubes to the oil and brown the beef on all sides.
4. Transfer the beef to a bowl.
5. Add another tablespoon of oil to the pot and brown the rest of the meat on all sides.
6. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant.
7. Add this beef to the bowl.
8. Add the remaining tablespoon of oil to the pot and cook the onion and celery for 4-5 minutes or until softened, then add to the bowl with the beef.
9. Add the wine to the Instant Pot and bring to a boil, scraping the bits from the bottom of the cooker.
10. Add the beef broth and the beef base to the Instant Pot and mix with the remaining 2 tablespoons of flour.
11. Add the butternut squash, carrots, red potatoes and mushrooms to the pot with the bay leaves and thyme. Seal the Instant Pot and set to the Stew setting and cook for 30 minutes. Natural release, remove the bay leaves and serve.Slow Cooker: In a large dutch oven over medium high heat, warm 1 tablespoon of the oil and add half of the floured beef cubes, then brown the beef on all sides.
12. Transfer the beef to the slow cooker.
13. Add another tablespoon of oil to dutch oven and brown the rest of the meat on all sides.
14. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant.
15. Add to the slow cooker.
16. Add the remaining tablespoon of oil to the pot and cook the onion and celery for 4-5 minutes or until softened, then add to the slow cooker with the beef.
17. Add the wine to the Dutch oven and bring to a boil, scraping the bits from the bottom of the pot.
18. Whisk the 2 remaining tablespoons of flour into 2 tablespoons of the beef broth, then mix into the rest of the liquid and beef base and add to the slow cooker with the vegetables, bay leaves, and thyme. Cook on high for 4 hours or low for 8 hours.
19. Remove the bay leaves and serve.
Nutrition Information:
covered percent of daily need
