Butternut Squash Stew with Beef and Lentils recipe
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Ingredients
- 4 cups cubed butternut squash 2 cups cubed potatoes 1 pound boneless beef chuck roast 2 teaspoons garlic powder 1 pinch salt and ground black pepper to taste 2 tablespoons olive oil, divided, or as needed 1 cup chopped celery 1 cup chopped carrots 1 medium onion, chopped 1 head garlic, minced 6 cups beef broth, or more as needed 2 cups frozen corn 1 cup frozen cut green beans 1 cup dry lentils ½ cup cold water 1 tablespoon cornstarch
Nutrition Info
- 154 caloriescarbohydrate: 20.5 gcholesterol: 11.4 mgfat: 4.9 gfiber: 5.4 gprotein: 8.3 gsaturatedFat: 1.5 gservingSize: -sodium: 293.8 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Stew with Beef and Lentils
Directions
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Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.
At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.
While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.
Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.
Slice beef into bite-sized pieces, add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.
Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash, let simmer for 10 minutes. Combine cold water and cornstarch in a bowl, stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.