This is the ultimate comfort food on these snowy Chicago days. What I love about stew is you can just place it on the stove and let it do its thing for hours while you work on something else. My dad was the first person to make beef stew for me and I absolutely loved it. Not being close to home anymore, I miss my family dearly and so I decided to recreate his stew for dinner the other night. It was absolutely delicious; my dad would be proud!
Total Time: 3 hours
Servings: 2-3 people
1 lb Beef Stew Meat (I use Black Angus stew meat from Aldi)
1/2 a butternut squash cubed
4 cloves of garlic finely chopped
1 diced bell pepper
1 medium onion diced
2 tbsp ground flax seeds (can use corn starch to substitute)
Salt & Pepper to taste
1 tsp garlic powder
1 tbsp dried oregano or Italian seasoning
1 Bay Leaf
3 1/2 cups of water
1 bouillon cube
1/4 cup olive oil
- In a large pot, add the olive oil and allow it to heat up. You want to hear that sizzle once you place the meat in the pot. This will allow a nice crust on the meat. After oil has been heated, add the beef stew meat to the pot. Salt & Pepper the meat. Let it cook for 3-5 minutes till lightly browned.
- Once that is achieved, add the garlic, onion, and bell pepper to the pot as well. Stir this all together. Let it cook for another 5 minutes.
- Add 3 1/2 cups of warm water and a bouillon cube into the pot. Mix everything.
- Add the Bay Leaf, garlic powder, salt & pepper and Italian seasoning to the pot as well and mix.
- Cover with lid and allow to cook.
- In the meantime, in a baking sheet that has been sprayed with olive oil add the butternut squash. Drizzle with olive oil and season with salt, pepper, and garlic powder.
- Place in a 375 F degree preheated oven. Bake for 30 minutes.
- Once the butternut squash is done roasting. Add it to the stew along with the flax seeds or corn starch.
- The stew will cook for about 2 1/2 to 3 hours. Meat will be tender and flavor will be spot on!
- Enjoy over some delicious rice and garnish with some toasted pine nuts 🙂