Apparently there is such a thing as “stew season” and it is coming to a close, according to various sources such as the food magazines I read in grocery store checkout aisles.
I’d like to point out that, no matter what season it is, smack dab in the middle of winter or a sunny summer day, sometimes, I still like to have a hot meal here and there.
I mean, yeah, it’s not freezing out – our cold spell lasted all of two weeks this year, anyway – but that doesn’t mean that I shouldn’t make something delicious out of these wonderful ingredients that just happen to go so well together.
Seriously. Do you even know about beef and butternut squash and peas and sage? They’re like a fantastic four of the food world. They kick some serious tastebud together.
I had to share it with you now, because, well, you need this in your life.
Besides, it’s kind of St. Patrick’s Day today, and I think I’m somehow celebrating my heritage by way of making a stew in mid-March! Does that make sense?
Anyway, all I know is, when you make a batch of this, you’ll either have a week of delightful meals for yourself or a really pleased family to serve this to!
Beef and Butternut Stew
Makes 6 servings
- ½ a medium onion, diced
- ½ c. beef broth
- 1 pound ground beef*
- 3 cups cubed butternut squash (cooked fresh or thawed frozen)
- OR one small butternut squash baked and then chopped**
- 1 (10 oz) package green peas
- ¼ c. (large handful) fresh sage leaves, minced
* I prefer to use grass-fed, organic beef on the occasion that I use beef in cooking, which contains significantly more Omega-3s than traditional beef, ultimately better for your health! Make this vegan by using your favorite ground vegan meat substitute (and veg broth) – there are some really good ones out there!
** stab a few holes in the bottom of the squash, place on a baking sheet, and bake at 375 F. for a total of 50 minutes, rotating twice at equal intervals
- Preheat a pan coated in cooking spray to medium-high heat.
- Sauté the diced onion about 3-4 minutes.
- Add the ground beef and cook, allowing it to brown (don’t keep stirring it around, let it sit after touching the pan for a minute or two.)
- Add the cubes of butternut squash and broth, allowing the broth liquid to permeate the squash. Stir everything until some of the liquid has evaporated.
- Add the package of peas and fresh sage leaves. Cook everything together just until the peas are heated, but don’t overcook them.
- Add salt and pepper to taste, and serve!
Nutrition for 1/6 recipe: 212 calories; 7.6 g fat; 17.4 g carbs; 5.4 g fiber; 18 g protein