Ground Beef Stew with Butternut Squash
Easy, cozy ground beef stew with butternut squash and potatoes. A budget-friendly, family-friendly one-pot fall dinner for busy weeknights.
Equipment
- Medium pot with lid
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 lb lean ground beef 495g
- 1 tablespoons paprika
- 3 small potatoes peeled and cubed 400g
- 2 cups butternut squash peeled and cubed (frozen or fresh)
- 4 tablespoons tomato sauce
- boiling water enough to barely cover vegetables
- fresh parsley optional and to taste
- salt to taste
Instructions
- Sauté the onion: Heat the olive oil in a medium saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes.2 tablespoons olive oil, 1 small onion
- Add the garlic: Stir in the minced garlic and cook for about 1 minute, until fragrant.4 garlic cloves
- Cook the beef: Add the ground beef and use a sturdy spatula to break it apart as it cooks. Cook until the beef is browned and no longer pink.1 lb lean ground beef
- Season: Add the paprika and salt. Stir well to combine.1 tablespoons paprika, salt
- Add the vegetables: Add the cubed potatoes, butternut squash and tomato sauce. Stir everything together.3 small potatoes peeled and cubed, 2 cups butternut squash, 4 tablespoons tomato sauce
- Add the water: Pour in enough boiling water to **barely cover the vegetables**. You don't want to completely submerge everything in lots of liquid.boiling water
- Simmer: Bring to a boil, then cover with the lid and reduce heat to medium-low. Simmer for 25–30 minutes, checking occasionally and stirring once or twice. If the vegetables are still firm and the liquid has mostly evaporated, add a little boiling water as needed.
- Let the squash create the sauce: As the stew cooks, some of the butternut squash will soften and **break down into the cooking liquid**, creating a thick, slightly sweet and incredibly flavorful sauce.
- Finish and serve: Taste and adjust the salt and. Sprinkle with fresh chopped parsley and serve warm.fresh parsley
Notes
Notes
Frozen butternut squash: I use frozen butternut squash that is already peeled and diced, and add it straight to the pot from frozen. It's my favourite shortcut for a weeknight recipe—no one wants to wrestle with a whole butternut squash on a Tuesday evening. For chunkier squash: I actually like some of the butternut squash to break down and melt into the sauce. If you'd rather have more distinct pieces, add the potatoes first, cover with boiling water, and let them cook for a few minutes before adding the squash. The shorter cooking time will help the squash hold its shape. Don't add too much water: Add just enough boiling water to barely cover the vegetables. The squash will release moisture as it cooks, and some of it will break down to create the thick, flavorful sauce. Tomato sauce tip: Don't let leftover tomato sauce go to waste! If you won't use it within a couple of days, freeze it flat in a zip-top bag. Once frozen, you can snap off just what you need later—no need to thaw the whole bag. Serving with rice: Rice isn't necessary since the stew already has potatoes, but my Brazilian self insists on serving it with rice. The rice soaks up that delicious squash-infused sauce. Highly recommended, but completely optional! Make ahead: You can make the stew earlier in the day, refrigerate it, and gently reheat it on the stovetop until hot throughout or just use your microwave! Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing this stew because the potatoes can change texture after freezing and thawing. Leftovers: This stew reheats really well the next day, making it perfect for packing for lunch at work or an easy dinner the following evening.Nutrition
Calories: 396kcal | Carbohydrates: 41g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 161mg | Potassium: 1448mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8372IU | Vitamin C: 50mg | Calcium: 81mg | Iron: 5mg
