Best 3 Fireside Beef Stew With Squash Recipes

Fireside beef stew with squash is a hearty and comforting meal that is perfect for a cold night. It is a classic dish that has been enjoyed by families for generations, and there are many different variations on the recipe. Some recipes call for braising the beef in a Dutch oven over an open fire, while others prefer to slow-cook the stew in a crock pot. No matter how you choose to make it, fireside beef stew with squash is sure to be a hit with your family and friends.

Here are our top 3 tried and tested recipes!

BEEF AND BUTTERNUT SQUASH STEW

Beef and Butternut Squash Stew image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Steps:

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

FIRESIDE BEEF STEW

Fireside Beef Stew image

Our rich, comforting beef stew chock-full of root vegetables is just the thing to get you through winter. The one-pot wonder can be made two to three days in advance, then reheated and finished with the parsley-horseradish topping and the sour cream right before serving.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 3h45m

Number Of Ingredients 18

Ingredients

3 tablespoons safflower oil
3 pounds whole chuck roast, cut crosswise into 2-inch-thick steaks
Kosher salt and freshly ground pepper
1 large onion, diced
2 celery stalks, thinly sliced
4 cloves garlic, crushed
2 tablespoons tomato paste
2 tablespoons unbleached all-purpose flour
1 tablespoon Worcestershire sauce
1 cup dry red wine, such as Cabernet Sauvignon
4 cups low-sodium chicken broth
2 dried bay leaves
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1 large turnip, peeled and cut into 1-inch pieces
1/2 cup chopped flat-leaf parsley
1/4 cup prepared horseradish
1/2 cup sour cream

Steps:

Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high. Generously season beef with salt and pepper. Working in two batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
Remove fat from Dutch oven; add remaining 1 tablespoon oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add Worcestershire and wine and cook, scraping up browned bits from bottom, 1 minute. Add broth and bay leaves.
Cut beef into 1 1/2-inch chunks; return to Dutch oven along with any juices. Bring to a boil, then partially cover and reduce heat to a simmer. Cook until meat is tender, about 1 1/2 hours. Add potatoes, carrots, and turnip, re-cover partially, and continue to cook until vegetables are tender, about 1 hour, 15 minutes. Season with salt and pepper.
Combine parsley and horseradish in a small bowl. Serve stew with dollops of sour cream, topped with parsley-horseradish mixture.

FIRESIDE BEEF STEW

Fireside Beef Stew image

This stew is perfect for warming up on a wintry day. It is a good dish to make when you're busy, since it's quick to prepare and doesn't need attention while cooking. Instead of noodles, I often serve it with rice.

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 pounds boneless beef chuck roast or top round steak, cut into 1-1/2-inch pieces
1 tablespoon browning sauce, optional
1/4 cup dry cream of rice cereal
4 medium carrots, cut into 1-1/2-inch chunks
2 cups thinly sliced onions
1 garlic clove, minced
1/2 to 1 teaspoon dried marjoram, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 cup dry red wine or beef broth
1 jar (4-1/2 ounces) whole mushrooms, drained
Hot cooked noodles

Steps:

In a medium Dutch oven or 3-qt. casserole, toss meat with browning sauce. Mix in cereal. Add all remaining ingredients except noodles., Cover and bake at 325° for 2 to 2-1/2 hours or until the meat and vegetables are tender. Serve with noodles.

Nutrition Facts : Calories 199 calories, Fat 6g fat (0 saturated fat), Cholesterol 72mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

Tips:

For a richer flavor, use a combination of beef chuck roast and beef short ribs.
Brown the beef in batches to prevent overcrowding and ensure even cooking.
Sear the vegetables before adding them to the stew to enhance their flavor.
Use a variety of vegetables to add color and texture to the stew, such as carrots, celery, potatoes, and squash.
Add herbs and spices to taste, such as thyme, rosemary, garlic, and paprika.
Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
Serve the stew with a side of crusty bread or mashed potatoes.

Conclusion:

Fireside beef stew with squash is a hearty and flavorful dish that is perfect for a cold winter night. The beef is tender and juicy, the vegetables are cooked to perfection, and the broth is rich and savory. This stew is sure to warm you up from the inside out.