Beef and Butternut Squash Stew
This warm, hearty soup is the perfect fall dinner. Serve in a bread bowl or simply serve in a regular bowl. The bread bowl really soaks up the extra flavor of soup and is incredible with it.
Servings 6
Calories 368kcal
Ingredients
- 2 large butternut squash peeled and cubed
- 1 ½ pounds stew beef cubed
- 2 tablespoons olive oil
- 1 cup potato cubed
- 2 celery stalks chopped
- ¼ cup onion chopped
- 32 ounces beef stock
- 3 garlic cloves minced
- 1 Tablespoons minced rosemary
- 1 Tablespoons thyme
- 1 Tablespoons ground sage
- 1 teaspoon salt
- 1 teaspoon pepper
- Extra Veggies to add if desired
Instructions
- Drizzle the olive oil in the bottom of a skillet over medium-high heat.
- Brown the stew beef in the skillet for about 1-2 minutes per side.
- Remove from heat and place in the slow cooker.
- Add ALL remaining ingredients to your slow cooker and mix.
- Set the slow cooker to cook for 4-6 hours.
- Serve hot with crusty bread or in bread bowls!
Nutrition
Calories: 368kcal | Carbohydrates: 39g | Protein: 32g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 765mg | Potassium: 1731mg | Fiber: 6g | Sugar: 7g | Vitamin A: 26669IU | Vitamin C: 63mg | Calcium: 179mg | Iron: 5mg
