Grandma's Butternut Squash and Beef Stew

Ingredients (serves 4)

  • 1 lb. sirloin steak, cut into 1 inch cubes
  • 2 tbsp. whole wheat flour
  • 1 tsp. garlic powder
  • 2 tbsp. olive oil
  • ½ white onion, diced
  • 2 carrots, chopped
  • 2 ½-3 lbs. butternut squash, peeled and diced
  • 3 oz. tomato paste (half of a small can)
  • 2 cups low-sodium beef broth
  • 2 tsp. chili powder


  1. Place the stew meat in a large mixing bowl. Sprinkle the meat with the flour and garlic.  Gently toss.
  2. In a large pot, add the olive oil and heat over medium-high heat. Once the oil reaches temperature, add the onions and cook for approximately 2 minutes stirring constantly. Add the stew meat and sear the sides to help lock in the flavor.  
  3. Add the squash, carrots and broth then cover and cook until slightly tender.
  4. Add the tomato paste and the chili powder and let simmer for 10 minutes.


  • Consider serving stew over brown rice or whole wheat egg noodles.
  • If you want to add some noodles, then add two additional cups of broth and whole wheat egg noodles to step 4.
  • If you have leftover squash that didn’t make it in the stew you can sprinkle them with cinnamon and cook in the microwave the next day for a tasty snack.
  • Freeze the remaining tomato paste for a later use or add it to spaghetti sauce later in the week.
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