Butternut squash and fresh Kale adds a healthy and fabulous twist to comforting Beef Stew!
With the majority of my days being filled with sweets and holiday baking, by the time dinner rolls around, I’m practically screaming ‘give me some salt!’ I’m pretty sure we eat more sugar in the month of December alone, than the other eleven months combined..at least in this house, that is true.
All thoughts of healthy eats go pretty much out the window for about a month and a half around the holidays, then come January, we’re picking back up where we left off in early November. It’s a fun cycle. I try to keep 0ur dinners on the healthier end at least, but have not been doing so hot with that lately, it’s been all carbs and cheese, and it’s been gooooood.
With the exception of this stew, and a few other dinners of course. This one is fairly healthy, and incredibly tasty. I love beef stew in the winter. I find it so comforting and warm. I have a couple different recipes for beef stew on this here blog, because I like to switch it up! This butternut one, may be my most favorite yet!
With veggies and beef, steaming hot broth, and some crusty bread, this is the ultimate winter comfort meal, loaded with flavor, and perfect to balance out all the holiday goodies. Enjoy!
Butternut squash and fresh Kale adds a healthy and fabulous twist to comforting Beef Stew!
Ingredients
- 2 Tablespoons olive oil
- 1/2 medium sized yellow onion, chopped
- 3 garlic cloves, minced
- 1 Tablespoon fresh rosemary, chopped
- 1 Tablespoons fresh thyme, chopped
- 2 1/2 pounds stew beef, cubed and trimmed
- salt and pepper
- 1 cup red wine
- 1 1/2 pounds cubed butternut squash
- 3.5 ounces sun dried tomatoes, sliced thin
- 4 cups beef broth
- 2 cups packed fresh kale
Directions
- Heat a olive oil in a large stockpot over medium heat. Add the onion and cook until translucent, 4-5 minutes.
- Stir in the garlic, rosemary, and thyme until fragrant, 1-2 minutes.
- Increase the heat to high and add the stew beef in two batches, sprinkling with salt and pepper browning the edges.
- De-glaze the pan with the red wine, scraping the brown bits off the bottom.
- Add the butternut squash and sun-dried tomatoes, and stir to combine.
- Pour in the beef broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for an hour.
- In the last 5-10 minutes, stir in the fresh kale, and season with any additional salt and pepper to taste. Serve and enjoy!
Notes
It's so delicious on its own! But step it up a notch by serving it with this fantastic roasted garlic and rosemary artisan bread!
slightly adapted from the food network