By far our favorite beef stew recipe is Giada’s Beef and Butternut Squash Beef Stew. It is hearty and savory, easy to make, and lasts for days. I also love how it’s easy to adjust the recipe to what’s in your pantry or what you are in the mood for. For example, we sometimes add carrots or mushrooms, and have increased the volume so it lasts a few more days. I also love that you make it in the morning and smell it cooking all day long.
I made it on Sunday, and it was the perfect dinner for a relaxing day at home. I made it in the morning, and set my slow cooker to low so that it cooked for 8 hours. Come dinner it was ready to eat and simply delicious, especially when paired with crusty bread from the bakery. Here is the recipe, including some of the adjustment we sometimes make:
1 onion, peeled and chopped (I typically use half)
2 cloves garlic, minced
1 tablespoon rosemary
1 tablespoon thyme
2 pounds stew beef, cut into 2 inch cubes (I’ve used 1.5 and also 3 pounds, simply adjust the amount of broth up or down to accommodate)
salt and pepper to taste
2 tablespoon flour
1 cup Marsala wine
1 pound butternut squash, cut into 2 inch cubes (I’ve also used frozen butternut or kabocha squash)
1/4 cup sun-dried tomatoes
3-4 cults beef broth
I’ve also added diced carrots and portobello mushrooms.
To cook, sauté the garlic and onions in olive oil with the rosemary and thyme. Coat the stew beef in flour in a separate bowl, and brown with the garlic and onions. Add in the Marsala wine and simmer. Place in the slow cooker (unless your slow cooker browns, then it’s already in there) and add in the remaining ingredients. Cook on low for 8 hours.
Do you have any favorite stew recipes? What about slow cooker recipes? I’d love to hear! I love trying new recipes, and am hoping to make a pot roast soon. Happy Monday!