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Beef and butternut squash stew is a quick and easy winter comfort food – perfect for all you butternut squash lovers out there.
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I used my Instant Pot to make this stew and it came out amazing – the beef was fork tender and the flavors were bold and delicious!
I love to use my electric pressure cooker to make stews and soups. They require minimum preparation and cook very fast – in only 30 minutes I have a delicious and yummy stew waiting for me. If you are looking for quick and easy healthy family meals, you will love cooking with an Instant Pot. It’s really a lifesaver. Especially, convenientwith a baby and little time to cook. I am blessed to have my mother and grandmother with me to help me right now but it will be really handy when they leave and I have to go back to work after my maternity leave ends.
What you need
1 large onion, chopped
2 cloves garlic, minced
2 celery stalks, chopped
2 carrots, chopped
2 Tbsp tomato paste
1 tomato, peeled and chopped
2 lbs beef stew, cut in 1″ pieces
4 Tbsp arrowroot starch
6 cups peeled and chopped butternut squash, cut in 1″ cubes
1/2 cup Marsala wine
2 1/2 cup beef broth
3 Tbsp olive oil
1 tsp sweet Hungarian paprika
1 tsp thyme
1 tsp rosemary
2 bay leaves
Instructions
Add 1 Tbsp olive oil to the instant pot. Add onions, garlic (or roasted garlic for more flavor), 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 quick release).
Beef and Butternut Squash Stew (Instant Pot)
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Ingredients
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 Tablespoon tomato paste
- 1 tomato, peeled and chopped
- 2 lbs beef stew, cut in 1″ pieces
- 4 Tablespoon arrowroot starch
- 6 cups peeled and chopped butternut squash, cut in 1″ cubes
- ½ cup Marsala wine
- 2 ½ cup beef broth
- 3 Tablespoon extra virgin olive oil
- 2 bay leaves
- 1 teaspoon sweet Hungarian paprika
- 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).
Can you make this in a dutch oven?
I followed the recipe to the “T” except I did not have tomato paste but subbed 2Tbls. Tomato Sauce. I do have an 8 qt, instantpot and it was filled. The only ingrediant i dont feel was needed was the 2 TBLS. of Olive oil over all ingrediants. When the stew was done it did have an oily film across the top. I think there would be enough fat from the stew meat to leave this out. The flavor was wonderful and will definately make this again. My husband just said it smells so good in here 2hrs. after dinner.