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 4 -6 servings
Ingredients
- 2 large butternut squash peeled and cubed
- 1 ½ pounds stew beef cubed
- 2 tablespoons olive oil
- 1 cup of potato cubed
- 2 celery stalks chopped
- ¼ cup onion chopped
- 32 ounces of beef stock
- 3 garlic cloves minced
- 1 tablespoon minced rosemary
- 1 tablespoon chopped thyme
- 1 tablespoon chopped or ground sage
- 1 teaspoon of 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!