Beef Stew with Butternut Squash
- Prep: 25 mins
- Cook: 2 hrs
2 hrs 25 mins
- Yields: 10 – 1 1/2 cup servings
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.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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