Instant Pot Butternut Squash Beef Stew

Recipe by Julie Fagan 

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Description

This lightened-up Instant Pot Butternut Squash Beef Stew is a warm and comforting meal packed with flavor, vegetables and nutrients from velvety butternut squash that melts into the broth for a thick and delicious stew. There’s something about a hearty beef stew on a cool fall evening that calls for a glass of Merlot. This rich and comforting butternut squash beef stew compliments these three specific elements of Merlot: tender beef (umami), earthy herbs (geosmin), and the subtle sweetness of butternut squash (sweet).

    • 1 tablespoon olive oil
    • 2 onions, diced
    • 4 cloves garlic, diced
    • 3 large carrots, chopped
    • 2 pounds beef chuck roast, cut into 1 inch cubes
    • sea salt and pepper, to taste
    • 2 tablespoon tomato paste
    • 2 1/2 cups beef broth
    • 1 tablespoons dried oregano
    • 1 tablespoon dried thyme leaves
    • 2 bay leaves
    • 1 16-ounce bag frozen diced butternut squash (fresh butternut squash may also be used)
    • parsley, for garnish (optional)

Instructions

    1. Heat the olive oil in the Instant Pot using the sauté mode. Add onion, garlic and carrots and cook until onions start to become soft and translucent.
    2. Add the beef in a single layer and season with salt and pepper. Brown the beef, cooking it for approximately 4 minutes on each side.
    3. Stir in the tomato paste and cook for one minute.
    4. Add the beef broth, oregano, thyme and bay leaves. Add the buutternut squash. Cook on high pressure for 35 minutes. Quick release and stir everything together, using a spoon to mash up any large chunks of butternut squash. The butternut squash will break down and melt into the broth, resulting in a thick and hearty stew. Spoon into bowls and top with parsley, if desired, and enjoy!