Beef and Butternut Squash Stew

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So easy and amazingly delish! My husband and I love butternut squash so this was a great new way to incorporate it into our meal. Perfect for a cool winter evening.

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I made this for my boyfriend and a few friends. First time ever having butternut squash, and man this introduced it to me amazingly! I used tri tip instead of stew meat that my boyfriend (a butcher cut into cubes. So tender and delicious! I actually forgot to salt it at the end, and it was STILL amazing. My boyfriend was the only guest who added salt to theirs. for the bread, I took some sourdough and put evoo on it and chopped garlic and baked it on 500 for ten minutes, perfect pair! I'll be making this again!

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Oh, my! My husband who will eat most anything and say that it tastes good did not like this dish AT ALL. Yuck.

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Great fall weather receipe. Waited to add the squash as suggested by previous reviews but will wait unilt last half hour next time -- still a bit softer than I wanted.

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A.m.a.z.i.n.g. Left out the parsley because I didn't have any. Needed to thicken with corn starch like the other. Loved how the squash melted away. Cooked for 1.5 hours because I used venison. Soooo tasty!

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This dish is easy to make and is bursting with flavor. It's a great autumn meal!

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This was a really easy dish, and is well worth the hour of simmering time. My wife and I loved it. A few notes, both of which are purely based on preference:

-- I chose to thicken it a little after it was finished, because I felt it was too thin for a stew. That could be because I used just under 4 cups of beef broth, but if you like a thick stew, a little corn starch and water does nicely.

-- Next time I make this, I think I'll add a couple of veggies to it like carrots, button mushrooms and green beans (possibly a little celery as well, just to bulk it up a little.

Otherwise, this was an excellent dish and I will happily make it again.

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This is a very good stew. I will definately make this one again. I served it over noodles and also rice. Both were delicious.

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Delicious! I think my squash was over ripe so I will try this with a fresher squash next time. Great recipe and very easy to make! I served it with cheesy biscuits....yummmm

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So, so, so good. I try to make this at least once a month.

Notes:
* I prefer to make this recipe with a basic dry wine - both white & red work - with a touch of brandy. The one time I tried it with the marsala, it came out much too sweet for my taste... but perhaps this was because I chose a sweet marsala rather than dry.
* Be sure to add only enough broth to cover the beef & squash - it may turn out a bit soupy and diluted otherwise.
* +1 for roasting the squash - with a little olive oil, butter, & salt - before adding it to the soup; it makes a big difference in the taste & texture of the final product.
* +1 for tossing in potatoes & mushrooms to stretch the soup - again, just enough broth to cover the ingredients.
* +1 for skipping the parsley.
* +1 for omitting the sun-dried tomatoes or just using regular ones.