Beef Ginger & Squash Stew

This stew browns beef in batches, then simmers carrots, celery, squash, and potatoes with grated ginger, parsley, and thyme in OWL Beef Bone Broth Elixir for about 2 hours in the oven.

Why You'll Love Beef Ginger & Squash Stew

The beef gets browned in batches so it sears instead of steams, then the vegetables cook down before the potatoes and beef go back in. It braises uncovered in the oven for about 2 hours until the vegetables are tender, finished with salt and a squeeze of lemon.

Tips and Tricks

• Use bone broth or a rich beef stock for deeper flavor.
• Brown the beef in batches to get a great sear without steaming the meat.
• Add water gradually if the stew thickens too much while cooking.

Variations

• Swap winter squash for sweet potatoes or butternut squash.
• Add a pinch of cayenne or smoked paprika for a spicy kick.
• Include mushrooms or parsnips for extra earthiness and texture.

Substitutions

• Replace beef stew meat with lamb or pork chunks for a different flavor profile.
• Use vegetable broth instead of bone broth to make it vegetarian-friendly (add plant-based protein).
• Swap fresh ginger with ground ginger in a pinch, but reduce the amount to 1 teaspoon.

Best Served With

• Crusty bread or sourdough to soak up the rich stew.
• Steamed jasmine or basmati rice for a comforting base.
• Simple green salad to lighten the meal.
• Roasted root vegetables for added texture and flavor.

How to Store Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to loosen the stew. This stew also freezes well-freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

Common Questions

Beef Ginger & Squash Stew

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This Beef Ginger & Squash Stew delivers rich, cozy flavors with tender meat and hearty veggies. The fresh ginger adds a bright kick that lifts the dish, simmered low in the oven until the vegetables turn tender.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 4

Course: Dinner, Stew

Cuisine: Comfort Food

Calories: 5049

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 cups Olive Oil
• 1 pound Beef Stew Meat cubed
• 1 pound Winter Squash peeled and diced
• 1 Carrot sliced
• 2 Celery Stalks sliced
• 1 pound Potatoes peeled and diced
• 1 tablespoon Ginger grated
• 2 tablespoon Fresh Parsley chopped
• 1 tablespoon Fresh Thyme chopped
• Salt to taste
• Lemon to taste
• 1 jar OWL Beef Bone Broth Elixir
• Water as needed

Equipment

• Large stockpot or Dutch oven
• Oven mitts
• Measuring spoons and cups
• Knife and cutting board
• Wooden spoon or spatula
• Oven-safe pot or casserole dish (if transferring to oven)

Method

 

1. Preheat the oven to 350F. In the meantime, heat the olive oil in a large stockpot over medium-high heat.
2. Drizzle some olive oil and add the beef stew meat, browning it on all sides (do this in batches if necessary). Once browned, remove the meat to a plate and set aside.
3. Add the carrots, celery, and squash to the pot then turn off the heat for 2 minutes to allow the liquid from the vegetables to release and deglaze the pan. Turn the heat back on to medium-high and cook until the vegetables have softened. Then, add the potatoes and return the beef to the pot.
4. Pour in the OWL beef bone broth elixir, add ginger, parsley, and thyme to the pot. Mix everything well.
5. Bring the soup to a boil, then reduce the heat to simmer. Transfer the soup to the oven and let it cook uncovered until the vegetables are tender and the flavors have melded together, approximately 2 hours.
6. Once ready, remove the soup from the oven and season with salt and lemon juice to taste. If the soup has become too thick during cooking, add water to achieve your desired consistency. Serve hot.

Nutrition

Calories: 5049kcalCarbohydrates: 142gProtein: 116gFat: 456gSaturated Fat: 68gPolyunsaturated Fat: 47gMonounsaturated Fat: 325gCholesterol: 281mgSodium: 363mgPotassium: 5389mgFiber: 22gSugar: 17gVitamin A: 59459IUVitamin C: 211mgCalcium: 426mgIron: 20mg

Notes

Storage: let the stew cool, then store it in an airtight container in the fridge for up to 4 days, the flavor only gets better on day two. It also freezes well for up to 3 months, thaw overnight in the fridge and reheat gently on the stove.

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