Warm Stew for a Cool Night

Part two of monsoon season started on Tuesday night. I was so happy that I had put a stew in the crock pot! I was looking for something to make with the butternut squash, and thought the spices in this recipe from eat, live, run sounded really good. The seasonings are very similar to those in a chili recipe I make a lot.

Butternut Squash Stew

I put cloves in, to make it taste more like the chili. I couldn’t taste the cloves, so I might use more next time.

Butternut Squash Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup flour
  • 1½ pound beef stew meat
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 large butternut squash, peeled, seeds removed, and chopped
  • ½ pound baby portobello mushrooms, quartered
  • 4 small, thin skinned potatoes, diced
  • 3 large carrots, cut in bite sized pieces
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon pepper
  • 3 whole cloves
  • 2 dashes of cayenne pepper
  • ¼ teaspoon paprika
  • 1 quart beef broth
  1. Place flour and beef in a medium bowl, toss to coat the meat with flour.
  2. Heat oil in large skillet. Add onion and saute 5 minutes. Add the beef and garlic, continue to saute until the beef has browned.
  3. Place beef mixture in bottom of the crock pot. Add bay leaf, squash, mushrooms, potatoes, and carrots. Sprinkle with Worcestershire sauce, cloves, pepper, cayenne pepper, and paprika. Pour broth over all.
  4. Cook in crock pot at low for 9 hours, until cooked through.


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