Beef Stew with Butternut Squash (Instant Pot, Crock Pot or Stove Top)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef chuck with root vegetables and butternut squash in a rich, velvety sauce. Offered in three cooking methods: Instant Pot, slow cooker, or stovetop. Comfort food at its most nourishing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons all-purpose flour (, divided)
- 1 ½ teaspoons kosher salt and freshly ground black pepper
- 1 ½ teaspoon garlic salt
- 1 ½ teaspoons freshly ground black pepper
- 2 pounds beef chuck cut into cubes
- 3 tablespoons vegetable oil (, divided)
- 4 cloves garlic (, pressed or minced)
- 1 large onion (, chopped, about 2 cups)
- 3 ribs celery (, chopped, about 1 cup)
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon beef base
- 2 cups chopped carrots
- 1 pound cremini or brown mushrooms (, quartered)
- 12 ounces butternut squash (, cubed)
- 2 cups quartered new red potatoes
- 2 bay leaves
- 6 thyme stems
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1617mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1523mg
- Calcium
- 81mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1617MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.