Description
A hearty and comforting Beef and Butternut Stew featuring tender beef chuck roast slow-cooked with aromatic vegetables, mushrooms, and butternut squash, all served with nutty whole wheat pearl couscous. This stew combines rich flavors from seared beef, a touch of wine, and warming spices for a satisfying meal perfect for chilly days.
Ingredients
Beef and Stew Base
- 3 pound beef chuck roast
- 1 teaspoon coarse sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 1 cup pumpkin beer, dry red wine, or your liquid of choice
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 16 ounces sliced mushrooms
- 2 cups cubed butternut squash (1-inch pieces)
- 1/4 teaspoon freshly grated nutmeg
- 4 cups low-sodium beef stock
- 2 cups cold water
- 2 tablespoons flour
Grain
- 1 cup whole wheat pearl couscous
Instructions
- Sear the beef: Heat a large stock pot over medium-high heat. Season the beef chuck roast evenly with coarse sea salt and black pepper, adding a bit more if desired. Add 2 tablespoons of butter and olive oil to the pot, then sear the roast on all sides until it develops a golden-brown crust. Reduce the heat to low, pour in the pumpkin beer, wine, or chosen liquid, then cover the pot and cook gently for 3 to 4 hours, turning the roast once or twice. Ensure the liquid simmers gently, adding more if needed, until the beef is tender and falling apart. For easier cooking, you may cut the roast in half before searing.
- Sauté vegetables: Remove the falling-apart roast from the pot and transfer it along with the cooking liquid to a large bowl. Set the pot over medium-low heat and add the remaining tablespoon of butter. Add the diced onion and minced garlic and cook, stirring frequently, until the onion is translucent, about 5 minutes. Stir in the sliced mushrooms and cook until they soften, another 5 minutes. Then add the cubed butternut squash and freshly grated nutmeg.
- Combine ingredients and simmer: Return the shredded beef and its liquid to the pot along with 4 cups of low-sodium beef stock. Bring the mixture to a boil, then cover, reduce the heat to low, and simmer for 20 minutes or until the butternut squash is just tender.
- Make and add the thickening slurry: Place the 2 cups of cold water and 2 tablespoons of flour into a shaker bottle or jar. Secure the lid and shake vigorously for 30 seconds to create a smooth slurry. Stir the slurry into the stew, then increase the heat slightly to bring the stew back up to a simmer. Cook uncovered for 30 minutes, stirring occasionally, until the stew thickens. Taste and adjust seasoning, adding more salt if needed.
- Add pearl couscous: About 15 minutes before serving, stir in the whole wheat pearl couscous. Allow it to cook for 10 to 15 minutes, until the couscous softens and absorbs the flavors of the stew.
- Serve: Ladle the stew into bowls and garnish with freshly chopped herbs if desired. Enjoy this warming, nutritious meal hot.
Notes
- If desired, cut the beef roast into smaller pieces before searing for faster cooking and more even heat penetration.
- Adjust the liquid based on your preference for stew thickness; add more broth or water if you prefer a soupier consistency.
- Substitute pearl couscous with regular couscous or another grain like quinoa if preferred, adjusting cooking times accordingly.
- Fresh herbs such as parsley or thyme make excellent garnishes and add fresh flavor contrast.
- For a gluten-free version, substitute the flour slurry with cornstarch or gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 5 hours 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
