Rainy Day Butternut Squash Stew
Saturday evening, Jesse and I went to a get together out at Jason Seib’s house and had a freaking blast! The food was phenomenal (his wife is a stellar cook), the drinks were dangerously good (and strong — thanks, Jason) and the company was fantastic. It was a chilly and rainy night, and being inside a cozy house out in the country with good food, friends and games was just what was needed. I hated to see the night come to an end, but there will be more fun times ahead. Jesse and I even stayed until after Midnight!
For dinner, Jason’s wife made one of the most delicious soups/stews I’ve ever tasted…for real. I couldn’t distinguish what spices were in it (I think I just need to ask her), but the ingredients inspired this creation that I’m sharing with you today. I used stew meat instead of the ground beef that she used because that’s what I had on hand and it needed to be eaten. It came out pretty darn good, but still has a little different flavor than hers. Seriously, I don’t know what she put in it, but I need to figure it out!
Jesse and I ate this for dinner over candlelight last night because the power went out. Thankfully, the stew was done simmering on the stove and not in the middle of cooking. It was kind of fun, but also made us realize that we’re not very prepared for power outages when it’s dark outside. It was our second one of the weekend, but the first was during daylight hours. They weren’t super quick outages either — the first on Saturday was about 90 minutes to two hours and the second one on Sunday was close to an hour. This is all thanks to the rainy and super windy weather we had all weekend. With that said, I thought it seemed fitting to name the recipe a rainy day stew. You can even see all the water on my deck in the pictures. I had to sneak these pictures when I could, as it’s been extremely challenging with the rain, wind and gray skies!
- 2 Tbsp grass-fed butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 small red bell pepper, chopped
- 1 jalapeno, seeded and chopped (keep some seeds in if want it spicier)
- 2 lb grass-fed beef stew meat
- 1 28 oz can crushed tomatoes
- 2 cups bone broth
- 3 Tbsp tomato paste
- 2 tsp ground coriander
- 1 Tbsp + 1 tsp paprika
- 1 Tbsp + 1 tsp chili powder
- Pinch of cayenne
- Sea salt and pepper to taste
- 2.5 cups fresh butternut squash cubes
- Melt butter in a large pot over medium heat. Add the onion, garlic, jalapeno and red pepper. Stir and cook a couple minutes. Then, add the stew meat and season to taste with sea salt and pepper.
- After 5-7 minutes, once meat has browned, add the tomato paste and mix well. Then, add the crushed tomatoes, bone broth, coriander, paprika, chili powder and cayenne. Add more sea salt and pepper, if desired.
- Bring the stew to a simmer and then reduce heat to medium-low, and cover with a lid. Allow to cook for 2 hours, stirring occasionally.
- After the two hours, add in the butternut squash and stir. Cover with a lid and continue to simmer for another 1-2 hours or until meat and squash are tender.
- Adjust seasonings as needed and serve.
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