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 11-20 of 190

Sort by:

Newest

  • on November 18, 2012

    Flag

    What a great way to use this butternut squash! Yum! I would not add the squash until 30 minutes before you take the soup off of the heat. I gave it 45 minutes (taking a clue from the reviews and the squash was mush. I added cabbage and turnip greens at the same time as the broth. Greens (kale, turnip, swiss chard will hold up so well for long cooking times, and this soup is a great way to use them! The cabbage was perfect and a great addition to this soup. I added a T of red pepper flakes to make it spicy! A dash or two of Worcestershire sauce is not a terrible idea though I am not sure that it made all that much of a difference. I served with an herb asiago bread, and it was oh so tasty!

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

  • on November 17, 2012

    Flag

    Amazing! This is a great fall stew! I love the butternut squash flavor. I used fresh rosemary, but I used dried Thyme. I also used whatever red wine I had on hand, and the flavor of the stew was wonderful, very rich and yummy!

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

  • on October 27, 2012

    Flag

    This is a fabulous dish. I changed the original recipe a bit- chopped and fried 3 slices of bacon first, added a little olive oil then browned the meat. Added mushrooms, and baked in the oven for about 3 hours. Totally marvelous!

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

  • on September 29, 2012

    Flag

    I loved this stew! I mean, I really loved it. I sort of used the recipe as more of a guideline instead of truly following it...I didn't use any tomatoes, used coconut flour instead of wheat, eyeballed the herbs, vegan broth instead of beef and whatever wine I had (think it was sweet red. Anyway it came out delicious and was so easy.

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

  • on September 20, 2012

    Flag

    Giada - delicious! Loved it. Now I have a good recipe to use for the Italian heirloom winter squash I'm growing.I also was able to use those wonderful fresh herbs and tomatoes I dried from my garden. My family was not excited when I said we were having stew, but this is somewhere between a stew and soup and my family loved it. I did tweek it slightly for our taste. Added worschestershire sauce as suggested in another review, and thickened slightly with cornstarch.
    Thank you!


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

  • on August 30, 2012

    Flag

    Oh my! A GREAT Recipe! I tweaked it a bit....a bit of ground chipolti, onion & garlic powder, a dash or two of hot sauce and some worchester sauce.....gave it a bit more zing..... I would add a few more veggies next time...but a Great starting point! Added to my recipe box!

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

  • on August 20, 2012

    Flag

    This has become my favorite Winter comfort food. I usually follow the recipe to the letter. However, one variation was to substitute spaghetti squash for the butternut. The squash separates into strands and the texture is similar to that of pasta in the stew—hence the name but with all the signature squash flavor. YUM!

    Giada, you rock as always.
    Tracy

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

  • on August 13, 2012

    Flag

    Made according to recipe many times and it is absolutely wonderful. One of my co-workers had an abundance of yellow crook neck squash so I made a batch up with that as well--just as good if not better.
    Thank you for the great recipe!

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

  • on July 22, 2012

    Flag

    yummy stew, great flavor and so easy to make

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

  • on March 22, 2012

    Flag

    Delicious. Definately will make this again. Makes a cozy winter meal.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 ... 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.