Beef and butternut squash stew

An American beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 2 h

Organic sourcing

Butternut squash and carrots are worth sourcing organic due to their exposure to pesticides. Choosing organic beef can also ensure better animal welfare.

Ingredients

• 500 g beef chuck, cut into 2 cm cubes
• 2 tbsp extra-virgin olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 carrots, sliced
• 2 cups beef stock (ideally homemade)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp chopped fresh parsley

Method

1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
2. Add the beef cubes and brown them on all sides. Remove and set aside.
3. In the same pot, add the remaining olive oil and sauté the onion until soft.
4. Stir in the garlic and cook for another minute.
5. Return the beef to the pot and add the butternut squash and carrots.
6. Pour in the beef stock and season with salt, pepper, thyme, and bay leaves.
7. Bring to a boil, then reduce the heat to low and cover the pot.
8. Simmer the stew gently for about 1.5 hours until the beef is tender.
9. Discard the bay leaves and stir in the fresh parsley before serving.

Notes

• For a thicker stew, mash some of the squash once cooked.
• Use sweet potatoes instead of butternut squash for variation.
• Great served with a simple green salad.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic American recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.