Beef & Butternut Squash Stew | Recipe By Joe Scrizzi

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Recipe By Joe Scrizzi
March 19th marks the First Day of Spring and I’m sure lots of people have been waiting for this Season to come!

After the Groundhog didn’t see his shadow, it gave hope that warmer weather is coming. However, there’s always that snafu cold snap with possible snowfall, which won’t last.
Soon neighbors will be out prepping their gardens for the upcoming Planting Season.

If you are planning on incorporating more fruits and veggies into your meals, here are some to look for:

Pears –

Excellent source of fiber and packed with Vitamin C.

Great to nosh on as is or add them to baked goods, salads, slaws, grilled alongside chicken, pork, fish and shellfish.

Squash –

Butternut to Spaghetti to Acorn, Winter Squash varieties are versatile in many ways!

Packed with beta-carotene, vitamins B6 & C, fiber and potassium. No matter how you slice them, they are all delicious!

Kales –

Deep green, leafy Kale is a nutrient powerhouse and also an excellent source of vitamins A, C and calcium & potassium. With an earthy, peppery flavor, Kale pairs well with bold tasting ingredients. It goes great from rough chopped and sautéed with olive oil, garlic and lemon zest to adding as a topper for pizzas and in soups & stews.

Beef & Butternut Squash Stew


White Flour, on hand

Salt & Pepper, on hand

2.5 # Boneless Top Round, fat trimmed, cut into bite size pieces

3 T. Olive Oil

2 Large carrots, cleaned, diced

1 Large onion, cleaned, diced

4 C. Diced Butternut squash

8ozs crimini mushrooms, sliced

3 garlic cloves, minced

32ozs Beef broth (or Bone broth)

15oz can Cannellini beans, rinsed, drained

15oz can petite diced tomatoes

Rosemary sprigs


In a large bowl, combine 3 T. flour, 1 tsp salt and 1/2 teaspoon pepper; add beef and tossed to coat, shaking off excess flour.  In a large saucepan, heat 2 T. of oil over medium high heat. In 2 batches, add beef to saucepan and cook for 4 minutes or until beef is browned, stirring occasionly. With slotted spoon, transfer beef to large bowl.


Add 1 T. oil, carrots, onions, and squash the saucepan;  Reduce heat to medium and cook 5 minutes or until onion begins to soften, stirring occasionly. Add mushrooms and cook 5 minutes or until mushrooms have cooked down, stirring lightly. Add garlic, cook one minute while stirring.


Add 1 cup broth, cook 1 minute, scraping up browned bits from bottom of saucepan with wooden spoon. Stir in 2 T. flour and broth. Add beans, tomatoes, and rosemary sprigs, 1/4 tsp. each salt, pepper, and beef with any drippings; heat to boiling.


Reduce heat to medium low, cover and cook 1 hour. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionly.

Remove and discard rosemary sprigs before serving.


Ladle into bowls, serve with crusty bread, and enjoy!

Ingredients locally sourced in this recipe:

Butternut Squash, Garlic, Onions, Carrots, and Mushrooms.


Local Farmers Markets

Trexlertown Farmers

Crooked Row

Misty Valley

Allentown Farmers Market




For more fresh recipes and articles by Joe Scrizzi click here…