Beef and Butternut Squash Stew (Instant Pot)
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
10
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Calories
292 kcal
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Course
Main Course
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Cuisine
American
Beef and Butternut Squash Stew (Instant Pot)
Description
Beef and Butternut Squash Stew (Instant Pot) is a rich, savory stew featuring beef chunks cooked with onions, garlic, celery, carrots, and tomatoes. Butternut squash cubes contribute a subtle sweetness and soft texture that complements the tender beef. The stew is seasoned with Hungarian sweet paprika, thyme, rosemary, bay leaves, salt, and pepper to create an herbal and slightly smoky profile.
The recipe uses arrowroot starch to coat the beef, which helps thicken the stew sauce during cooking. Marsala wine adds a subtle fruity depth alongside the beef broth. Cooking the stew under high pressure in the Instant Pot tenderizes the meat and melds flavors efficiently.
This stew makes a satisfying main dish, perfect for cooler weather. It can be served on its own or with crusty bread or rice for a complete meal. The combination of vegetables and herbs gives it a balanced texture and flavor.
Ingredients
- 1 onion chopped, large
- 2 cloves garlic minced
- 2 celery chopped, stalks
- 2 carrot chopped
- 2 Tablespoon tomato paste
- 1 tomato peeled and chopped
- 2 lbs beef stew meat cut in 1" pieces
- 4 Tablespoon arrowroot starch
- 6 cups butternut squash cut in 1" cubes, peeled and chopped
- ½ cup marsala wine
- 2 ½ cup beef broth
- 3 Tablespoon extra virgin olive oil
- 2 bay leaf
- 1 teaspoon paprika sweet, Hungarian
- 1 teaspoon thyme
- 1 teaspoon rosemary
Instructions
- Add 1 Tbsp olive oil to the instant pot. Add onions, garlic, celery, carrots, tomato and tomato paste to the pot. Season well with salt and freshly ground black pepper. Stir.
- Season beef stew with salt, black pepper and 4 Tbsp of arrowroot starch (or cornstarch). Add beef and butternut squash to the pot. Season butternut squash with salt and freshly ground black pepper.
- Season everything with sweet Hungarian paprika, thyme, rosemary and add 2 bay leaves. Stir everything. Pour wine and beef broth, and the remaining 2 Tbsp of the olive oil.
- Plug the instant pot. Close the lid, and turn the valve to sealing. Press Meat/Stew button and cook on Normal/High Pressure for 30 minutes.
- When it's ready, press Keep Warm/Cancel button and turn the steam release to venting (aka venting).
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 301mg | 13% |
| Potassium | 654mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 11165IU | 223% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 64mg | 6% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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