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+ servings

Beef and Squash Stew with Egg Noodles

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 people

Ingredients
  

  • 2 tablespoons olive oil
  • 2 pounds beef chuck roast cut into 2 inch cubes
  • 2 large red onions diced
  • 4 cloves garlic chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 medium butternut squash peeled and cut into 2 inch cubes
  • 2 tablespoons tomato paste
  • 2 cups red wine or low sodium beef broth
  • 1 tablespoon thyme
  • Sea salt and freshly ground black pepper to taste
  • 1 pound egg noodles cooked according to package directions

Instructions
 

  • In a large skillet, heat 2 tablespoons olive oil over medium heat and sear beef 3 to 5 minutes per side until golden.
  • In a large slow cooker, add beef and next 9 ingredients (onions through pepper) cook on low for 8 hours until beef is cooked through. Serve with warm egg noodles.

Notes

SERVING SUGGESTION: Warm Buttered Corn Muffins.
VEGETARIAN: Replace beef with tofu.
GLUTEN FREE: Replace noodles with zucchini or have gluten free noodles.
NUTRITION: 675 Calories; 23g Fat (33.7% calories from fat); 31g Protein; 73g Carbohydrate; 6g Dietary Fiber; 137mg Cholesterol; 192mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat
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