Beef with Butternut Squash Stew

Enjoy this creamy creation on a cold winter night. It is the perfect way to satisfy your pallet and tummy. This recipe also works great with lamb.

Ingredients

Serves 4

2 tablespoons olive oil

1 clove garlic, minced

2 pounds stew beef

Salt and freshly ground black pepper to taste

8 cups water or gluten-free beef stock, divided

1 bay leaf

11⁄2 pounds butternut squash peeled, and cubed

1 tablespoon ground turmeric

  1. In a large stockpot over medium heat, heat the oil.
  2. Add the garlic and cook for 1 minute.
  3. Add the beef, season it with salt and pepper, and stir occasionally until brown. This takes approximately 7–10 minutes.
  4. Add 6 cups of water or beef stock and the bay leaf.
  5. Cover and simmer on medium-low heat until the beef is tender, about 45 minutes.
  6. Meanwhile, in a separate pot bring 2 cups water to a boil.
  7. Add the squash to the water and cook for 20 minutes, until tender.
  8. Place the cooked squash in a blender and process until smooth.
  9. Add the puréed butternut squash to the cooked stew meat mixture, and stir to combine.
  10. Add the turmeric and salt and pepper to taste. Remove bay leaf. Serve immediately.