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Double Squash Stew Recipe

Photo by: Taste of Home

This recipe is a great way to utilize winter squash. It is so delicious and will warm you up on a cool winter day.—Mary Ann Kosmas, Minneapolis, Minnesota

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10 Servings
Prep: 3 hours 10 min. Cook: 1 hour

Ingredients

1/2 cup all-purpose flour
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon ground cloves
2 pounds beef stew meat
3 tablespoons vegetable oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 medium butternut squash, peeled and cut into 1-inch cubes
2 cups fresh green beans (2-inch pieces)
4 medium potatoes, peeled and cut into 1-inch cubes
8 small boiling onions, peeled
1/2 teaspoon dried savory
5 large acorn squash (about 1 pound each)

Directions

Combine flour, 1 teaspoon salt, 1/4 teaspoon pepper and cloves; coat beef. In a Dutch oven, brown beef in oil. Add tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add butternut squash, beans, potatoes, onions, savory, and remaining salt and pepper; cover and simmer 1-1/2 hours or until meat and vegetables are tender. Cut acorn squash in half length-wise; discard seeds and membrane. Place in ungreased 13-in. x 9-in. baking pans. Spoon stew into squash; cover loosely with foil. Bake at 350° for 1 hour or until squash is tender. Yield: 10 servings.

Double Squash Stew published in Birds & Blooms October/November 1995, p55

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