Beef Ginger & Squash Stew

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, making it perfect for warming up any cold night.

Why You'll Love Beef Ginger & Squash Stew

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

Can I make this stew in a slow cooker?

Yes, you can use any high-quality beef broth or stock. The OWL elixir adds extra richness and depth, but a good beef broth works just fine.

Can I substitute another broth for the OWL Beef Bone Broth Elixir?

Absolutely. Brown the beef and sauté the vegetables first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until tender.

A close-up of a hearty beef stew with chunks of beef, potatoes, carrots, and fresh herbs in a rich, brown broth, being stirred with a wooden spoon.

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Prep Time 15

Total Time 2 30

Course: Dinner, Stew

Cuisine: Comfort Food

Calories: 5049

Ingredients Equipment Method Nutrition

Ingredients

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

Preheat the oven to 350F. In the meantime, heat the olive oil in a large stockpot over medium-high heat.
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.
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.
Pour in the OWL beef bone broth elixir, add ginger, parsley, and thyme to the pot. Mix everything well.
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.
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