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Thanksgiving Beef Stew with Butternut Squash High Protein

Sophia Martinez
Beef chuck slow-simmered with butternut squash, carrots and thyme in a rich broth. 36g protein — 110 minutes, serves 4.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine American
Servings 4
Calories 420 kcal

Equipment

  • A large heavy Dutch oven or stockpot
  • A sharp knife
  • A wooden spoon
  • A ladle

Ingredients
  

  • 700 g beef chuck about 1.5 lb, cut into 4 cm cubes
  • 500 g butternut squash peeled and cut into 3 cm cubes
  • 2 medium carrots peeled and sliced into thick rounds
  • 1 large onion diced
  • 3 garlic cloves minced
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 500 ml beef broth low sodium
  • 1 tbsp fresh thyme leaves plus sprigs to serve
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tsp coarse sea salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp plain flour for dusting the beef

Instructions
 

  • Pat the beef cubes dry, season with salt and pepper, and dust lightly with the flour.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, 3–4 minutes per side, and set aside — don't crowd the pot.
  • Lower the heat, add the onion and cook for 5 minutes until soft, then add the garlic, tomato paste and paprika and cook for 1 minute more.
  • Pour in the beef broth, scraping up the browned bits from the bottom of the pot. Return the beef, add the thyme and bay leaf, and bring to a gentle simmer.
  • Cover and cook on low for 60 minutes, until the beef is nearly tender.
  • Add the butternut squash and carrots, cover again, and cook for 25–30 minutes more, until the squash is soft and the beef is spoon-tender.
  • Remove the bay leaf, taste and adjust the salt, and serve in warm bowls with thyme sprigs.

Notes

Brown the beef in batches. Add the squash late so it holds its shape. Keeps 4 days refrigerated, freezes 3 months.
Keyword beef stew, butternut squash, dinner, high protein, thanksgiving