Beef Stew with Butternut Squash | Mrs. Wages

Beef Stew with Butternut Squash

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  • Prep: 25 mins
  • Cook: 2 hrs
  • 25 mins

    2 hrs

    2 hrs 25 mins

  • Yields: 10 – 1 1/2 cup servings
Beef Stew with Butternut Squash | Mrs. Wages

Ingredients

1 tsp salt

1 tsp black pepper

4 Tbsp flour, divided

2 lbs cubed beef stew meat

3 Tbsp olive oil

1 small butternut squash, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

3 medium garlic cloves, minced

2 cans (14.5 oz) diced tomatoes, undrained

2 ½ cups beef broth

1 Tbsp paprika

1 tsp Mrs. Wages® Pumpkin Pie Filling Spice Mix

4 carrots, sliced

2 cups diced red potatoes

1 cup chopped celery

1 can (8 oz) mushrooms (stems & pieces)

Directions

1In a large resalable plastic bag, combine the salt, pepper and 2 Tbsp flour. Add beef, a few pieces at a time and shake to coat.

2In a Dutch oven, brown beef in 2 Tbsp oil. Remove and keep warm. In the same pan, sauté squash and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Return beef to pan. Add the tomatoes, broth, paprika and spice mix. Bring to a boil; reduce heat and simmer, covered, for 45 minutes. Stir in the carrots, potatoes, celery and mushrooms cover and simmer for 45 minutes. To thicken remove 1/2 cup of hot liquid and stir in remaining flour until combined; return to pan. Bring stew to a boil; cook and stir for 2 minutes or until thickened.

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