• Main Dishes | Soups + Stews
  • Beef and Butternut Squash Stew (Instant Pot)

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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.

    Beef and Butternut Squash Stew

    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 with 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.

    Beef and Butternut Squash Stew

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    Beef and Butternut Squash Stew

    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
    Beef and Butternut Squash stew
    4.93 from 13 votes
    Print Review Pin It!

    Beef and Butternut Squash Stew (Instant Pot)

    Quick and easy winter comfort food cooked in the Instant Pot. Tender beef and delicious flavors!
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 10
    Calories 292kcal

    INGREDIENTS

    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

    Calories: 292kcal | Carbohydrates: 17g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 301mg | Potassium: 654mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11165IU | Vitamin C: 20.5mg | Calcium: 64mg | Iron: 3.2mg
    Course Main Course
    Cuisine American
    Keyword Comfort Food, Gluten Free, Instant Pot, Paleo, Quick, Whole30


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    Comments

    Sandy Weinstein

    5 stars
    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.

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