Beef stew

Savor the comforting flavors of fall with our hearty, warming Beef Stew, complete with butternut squash, potatoes, carrots, and corn. Flavored with garlic and simmered in a rich beef broth with bay leaves, this stew is slow-cooked in the oven to reveal the tenderness of the meat and the perfect fusion of flavors. Perfect for a family dinner or to warm up on a chilly evening.

0 comments

20 min
4
60 min
Freeze for three months.

  • Ingredients

    • 45 ml (3 tbsp) olive oil
    • 450 g (1 lb) beef bourguignon cubes
    • 1 chopped yellow onion
    • 500 ml (2 cups) butternut squash cut into small 1 cm x 1 cm cubes
    • 2 medium potatoes, cut into small 1 cm x 1 cm cubes
    • 1 carrot cut into small cubes of 1cm x 1cm
    • 250 ml (1 cup) corn kernels
    • 2 cloves garlic, chopped
    • 1 liter (4 cups) beef broth
    • 4 bay leaves
    • Salt and pepper from the mill
  • Preparation

    1. Preheat oven to 375°F.
    2. In an ovenproof casserole dish, heat oil over medium-high heat and cook beef and onion for 3 minutes. Season with salt and pepper to taste.
    3. Add the remaining ingredients. Scrape the bottom of the pan well to release the cooking juices.
    4. Cover and bake for 60 minutes or until beef is tender.

For the adventurers

Notes and tips

Add 15 ml (1 tbsp) of steak spice before placing in the oven.