Food Network
Home> Recipes> Holidays and Parties> Thanksgiving>
Beef and Butternut Squash Stew Recipe

Beef and Butternut Squash Stew

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (190)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 190

Showing 101-110 of 190

Sort by:

Newest

  • on January 30, 2010

    Flag

    Do I have to use the marsala wine what can I use to substitute

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 28, 2010

    Flag

    Very easy and wonderful results. Served it at a small dinner party with great reviews! I was out of fresh thyme and used dried - still turned out great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 28, 2010

    Flag

    I haven't made this recipe yet as I just saw it on Giada's show a couple of days ago. Be aware that if you choose the print option for a 3x5 index card it leaves off two important ingredients--the Marsala wine and the butternut squash, so be sure to check your recipe against the original format recipe before printing and/or making this dish. I can't wait to try out this recipe! Looks and sounds yummy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 28, 2010

    Flag

    Can anyone tell me if it's OK to use dried herbs in this recipe?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 28, 2010

    Flag

    Very easy recipe, especially if you buy the meat already cubed. Be careful not to add too much stock or the stew will not thicken sufficiently. The sauce is really good, not too sweet at all! www.crabbycoom.com

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 25, 2010

    Flag

    This is the best stew I have ever made. I followed the directions. On the show she said she had cut up rump roast so that is the meat I used. It needs to simmer a bit longer to be tender but it was well worth the wait. My husband couldn't believe how good it was and I can't wait to eat the leftovers. Keep the squash chunks big or add them a little later so they don't completely break down during the cooking.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 23, 2010

    Flag

    I made this stew tonight for my boyfriend and he absolutely loved it. That is the best stew I've ever eaten. It's a keeper. I did not make any changes to the recipe and it came out great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 22, 2010

    Flag

    I made this recipe tonight for my wife and my twenty something daughter who was visiting. They both loved it. My daughter will be taking home a doggy bag tonight. I stuck to the recipe with the exception of using some homemade broth from cooking hamhocks, and at the very end, after getting to the right thickness, I added a little sour cream to take it up a notch. I also cooked the meat for a couple of hours for proper tenderness and added the squash for only about the last thirty minutes of cooking time. That is important in this recipe if you read all of the other reviews.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 22, 2010

    Flag

    I made this last night and it was PERFECT for a cold rainy night!!! My family couldn't get enough of it! I simmered the meat for about 4 hours and it was so tender! I of course kept adding beef stock to make sure it didn't stick to the pot. I also only added half of the butternut squash because it just disappeared into the sauce after simmering for so long. The rest I put in about 30 minutes before we served dinner and they were perfect! Wonderful and filling meal. Will definitely be making this again and again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2010

    Flag

    We cooked this on a cold, rainy day and it was absolutely fantastic! The marsala wine and squash make it slightly sweet mixed with the beef makes it a great mix. I had the butcher cut up a chuck roast because it was on sale and I figured it would be more tender... and it was! I really don't think you can mess this one up and it tastes amazing!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 6 7 8 9 10 11 12 13 14 15 16 ... 19 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.