We get a local CSA box delivered every now and then that we love (it’s like a surprise party in a box!). So when our latest box arrived containing butternut squash, kale and a hodge podge of other seasonally appropriate fruits and veggies, I was ecstatic. I’m full blown into cooking everything that reminds me of fall (trying to trick myself into thinking it’s cold outside). And to me, nothing embodies that fall feeling like soups and stews. So, along with some stew beef, I came up with this recipe for Beef, Kale and Butternut Stew…hope you like it!
Beef, Kale and Butternut Stew
- 2 tablespoons olive oil
- 1 1/2 teaspoon garlic salt
- 1 pound stew beef cut into cubes 1" or smaller
- 4 cloves garlic minced (I use a garlic press)
- 1 medium onion chopped
- 1 cup celery chopped
- 1 cup carrots sliced
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 small butternut squash cut into small cubes
- 1 teaspoon oregano
- 2 cups kale chopped
- freshly ground salt and pepper to taste
- 2 tablespoons corn starch
- In large pot, saute beef cubes on high, seasoning with garlic salt. Cook until browned.
- Add in the garlic, onion, celery, and carrots and continue cooking for about 3-4 minutes.
- Lower heat to medium-high and add in the wine and bring to a boil, using the spoon to scrape the bottom and sides of the pot to get any browned bits stuck on the pan.
- Add beef broth, bay leaves, butternut squash, and oregano and bring to a boil.
- Turn heat to medium-low.
- Cover and cook, stirring occasionally, about 1 1/2 hours.
- When beef is tender, add in the kale and cook for about 10 more minutes.
- Season with salt and pepper to taste.
- To thicken broth, mix the cornstarch with 4 tablespoons warm water in a small dish until there are no lumps. Pour into stew. Stir stew until broth thickens.