Print Recipe

Beef Stew with Butternut Squash and Chickpeas

Delicious, simple beef stew. Grab some bread to soak up the broth because you are not going to want to miss a drop of this deliciousness.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Servings: 6
Author: Kim Daniels (adapted from The Pioneer Woman)

Ingredients

  • 3 T Olive Oil
  • 1 T Butter
  • 2 lbs of Beef stew meat
  • 1 whole onion chopped
  • 3 cloves of garlic minced
  • 1 12 oz. can of beer
  • 2 cups of beef stock
  • 1 T Worcestershire Sauce
  • 2 T Tomato Paste
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • Ground Pepper to taste
  • 1/2 tsp sugar
  • 1.5 cups of baby carrots chopped
  • 1 can of chickpeas rinsed and drained
  • 2 cups of butternut squash cubed
  • 2 T fresh lemon juice
  • 2 T corn starch
  • 1/2 cup cool water

Instructions

  • Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Set aside.
  • Add diced onions to the pot. Stir and cook for until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
  • Add carrots, chickpeas, squash and lemon juice. In a small, jar mix the corn starch and 2 T of cool water. Shake to combine. Add to pot and stir. Cook another 30 minutes until veggies are soft and stew has thickened.
  • If stew is too thick, thin with warm water or beef stock.