Beef Stew with Butternut Squash and Fennel

12:40 PM

Beef Stew with Butternut Squash and Fennel is a hearty stew that is warm and cozy. The perfect one pot dish that can feed any one's love for comfort food!

For a long time, I have wanted to add some flair to my Simply Beef Stew recipe, which we love. Who doesn't love one pot meals? You might say that this stew is a layer and layers of flavors all in one pot.

The stew begins with the beef coated with flour and seasonings. Then I add onions, fennel, and carrot, then onto the butternut squash and potatoes, and ending with a slow simmer with a bay leaf and sprigs of thyme.

What else can I say, this Beef Stew with Butternut Squash and Fennel is a wonderfully aromatic dish that can feed any one's love for comfort food! The recipe for those cute little biscuits is here!

Beef Stew with Butternut Squash and Fennel

3 tablespoons olive oil
2 lbs. beef stew meat
1/4-12 cup flour
1 teaspoons garlic powder
1 teaspoon ground coriander
2 teaspoons salt
teaspoon coarse ground pepper
1 1/2-2 cups chopped onions
1 bulb fennel, sliced thin
1 cup carrots, sliced
2 cups butternut squash, cubed
1 tablespoon garlic, minced
1 fresh thyme sprig(or 1 teaspoon dried)
1 or 2 bay leaves
1-2 cups homemade beef broth (or canned)
1 cup of wine

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the beef with flour and garlic powder, coriander, salt, and pepper.

When the oil is hot, sear the meat for 2 to 3 minutes stirring occasionally.

Remove browned meat from pot; set aside. Add onions and saute for 2 minutes.

Add the fennel and carrots. Season with salt and pepper. Saute for 2 minutes.

Add the garlic, butternut squash to the pan, stir and cook 5-10 minutes.

Deglaze the pan with broth. Add the browned meat back into the broth along with the potatoes.

Add the thyme and bay leaves. Bring the stew up to a boil, cover and reduce to a simmer.

Simmer for 45 minutes to 1 hour, or until the meat is very tender. If the liquid get to low add more beef broth or wine.