This warming butternut beef stew is slow cooked until the beef is meltingly tender and combines with the sweet butternut squash to create a delicious flavour packed dinner. The vibrant chimichurri sauce served on the side adds a freshness which cuts through the richness of this comforting stew.
There is something about prepping a meal and leaving it to slow cook in the oven over a space of 2-3 hours. The knowledge that dinner is done; and it makes the kitchen smell wonderful. Like my Asian beef stew and German Goulash, this beef and vegetable stew is warming and comforting, and a delicious dinner for cold Autumn and winter days! The butternut squash adds a sweetness as well as adding extra vegetables and, like my lentil and butternut ragu makes the most of this budget friendly vegetable.
Chimichurri is a fresh and tangy Argentinian sauce often served with steak. Here I have paired it with the beef stew, as the fresh herbs, vinegar and green chilli cuts through the rich beef, and it makes it a little different to your normal beef stew!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Stewing Beef – use a cut of beef that needs a long cooking time like chuck or blade steak, beef shin or ox cheek.
- Green peppers / capsicum – or use red peppers / capsicum.
- Butternut squash – substitute with pumpkin.
- Chilli – either a red or green chilli.
- Red wine – adds a richness and depth of flavour. If you want to make this without alcohol, substitute with more stock.
- Stock – I often make this with chicken stock, however you can use vegetable stock or even water. If you do use water, add some more salt than if you were using stock.
Chimichurri Sauce Ingredients
- Fresh Parsley – or use a combination of fresh parsley and fresh coriander (cilantro).
- Fresh oregano – substitute with a pinch of dried oregano.
- Green chilli – or a pinch of chilli flakes.
- Red wine vinegar – substitute with white wine vinegar.
How to make this beef stew recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Brown the beef – browning the beef helps keep the juices in and adds flavour.
- Soften the vegetables – this helps release all their beautiful sweet flavour.
- Cook – add the rest of the stew ingredients and place in the oven for 3 hours, until the beef is tender and flakes easily when pulled apart with 2 forks.
- Make the chimichurri sauce – place the parsley, oregano, red wine vinegar and green chilli in a mini blender and blitz until fine, then add the oil. Add salt to taste – don’t skimp on the salt, it really brings out the flavours of the sauce.
FAQ
What can I do with leftover chimichurri?
Chimichurri sauce is delicious with grilled or roast chicken, lamb or fish. Or top roasted vegetables or make into a salad dressing.
Is this beef stew spicy?
This beef stew has a kick from both the chilli and the chimichurri, but my young son still enjoyed it. If you want to reduce the spicy heat, omit the chilli and then let everyone help themselves to chimichurri if they want.
Can I make this ahead?
Yes! Both the beef stew and chimichurri can be made and stored separately in the fridge, covered, for up to 3 days.
My recipe tips
- Different cuts of beef take different times to cook, so check on the stew periodically.
- Don’t want to make chimichurri? This stew tastes delicious on it’s own, or sprinkle with a little fresh parsley and some quick pickled chillies on the side for those who like some extra spicy heat.
Serving Ideas
- Serve this beef stew with cooked rice, roast sweet potatoes, on jacket potatoes, or with flatbreads on the side.
Why not try…
You may also like these other easy beef recipes:
Butternut Beef Stew with Chimichurri
Author: Robyn
This warming butternut beef stew is slow cooked until the beef is meltingly tender and combines with the sweet butternut squash to create a delicious flavour packed dinner.
Equipment
- large heavy based casserole dish with lid
Ingredients
Beef and Butternut Stew
- 3 tablespoons olive oil divided
- 1½ kg stewing beef cut into 2.5 cm / 1 inch chunks
- 1 onion diced
- 2 green peppers diced
- ½ large butternut squash approx 500-600g, cut into 1 cm / ⅓ inch cubes
- 4 cloves garlic minced
- 1 green or red chilli sliced in half lengthways
- 1 teaspoon ground cumin
- 2 teaspoons mild smoked paprika
- 400 g tinned diced tomatoes
- 240 ml red wine
- 500 ml water or stock
- 2 bay leaves
- salt
- black pepper
Chimichurri Sauce
- large handful parsley thick stalks removed
- 1-2 tablespoons fresh oregano leaves
- 1-2 green chillies
- 1 tablespoon red wine vinegar
- 2-3 tablespoons olive oil
- salt
- black pepper
To Serve
- boiled rice
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 360℉.
- Heat 2 tablespoons of the oil in a large casserole dish over a high heat and brown the beef all over. Spoon on to a plate and set side. The beef won't be cooked through at this stage.
- Add the rest of the oil to the pan, turn the heat down to medium and add the diced onion, green pepper (capsicum) and butternut squash. Cook, with the lid on, for 10 minutes until softened.
- Add the minced garlic and whole chilli and cook for 30 seconds, before adding the ground cumin and smoked paprika. Stir, then add the tomatoes, wine, stock / water, bay leaves and season with salt and black pepper.
- Turn the heat up and bring to a boil, place the lid on and then turn the heat down to a gentle simmer and cook for 3 hours, until the beef is tender.
To make the chimichurri
- Place the parsley, oregano, chilli and red wine vinegar into a mini blender and blend until fine.
- Season well with salt, and drizzle in the oil until you get your desired consistency.
- Check for seasoning, adding a little more salt if needed.
- Serve the beef stew with rice, topped with a spoonful of chimichurri sauce.
Notes
MAKE AHEAD / STORAGE
I don’t recommend you freeze the chimichurri sauce, however it will keep in the fridge for up to 3-4 days, covered. For the beef stew:
Fridge: Store in the fridge, covered, for up to 3 days.
Freezer: Freeze for up to 3 months.
INGREDIENTS NOTES AND SUBSTITUTIONS
- Stewing Beef – use a cut of beef that needs a long cooking time like chuck or blade steak, beef shin or ox cheek.
- Green peppers / capsicum – or use red peppers / capsicum.
- Butternut squash – substitute with pumpkin.
- Chilli – either a red or green chilli.
- Red wine – adds a richness and depth of flavour. If you want to make this without alcohol, substitute with more stock.
- Stock – I often make this with chicken stock, however you can use vegetable stock or even water. If you do use water, add some more salt than if you were using stock.
- Fresh Parsley – or use a combination of fresh parsley and fresh coriander (cilantro).
-
- Green chilli – or a pinch of chilli flakes.
- Red wine vinegar – or substitute with white wine vinegar.
Nutrition
Calories: 555kcalCarbohydrates: 17gProtein: 58gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 155mgSodium: 297mgPotassium: 1386mgFiber: 4gSugar: 6gVitamin A: 7219IUVitamin C: 55mgCalcium: 134mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Beef and Butternut Stew
- 3 tablespoons olive oil divided
- 1½ kg stewing beef cut into 2.5 cm / 1 inch chunks
- 1 onion diced
- 2 green peppers diced
- ½ large butternut squash approx 500-600g, cut into 1 cm / ⅓ inch cubes
- 4 cloves garlic minced
- 1 green or red chilli sliced in half lengthways
- 1 teaspoon ground cumin
- 2 teaspoons mild smoked paprika
- 400 g tinned diced tomatoes
- 1 c red wine
- 2 c water or stock
- 2 bay leaves
- salt
- black pepper
Chimichurri Sauce
- large handful parsley thick stalks removed
- 1-1½ tablespoons fresh oregano leaves
- 1-2 green chillies
- 1 tablespoon red wine vinegar
- 2-3 tablespoons olive oil
- salt
- black pepper
To Serve
- boiled rice
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 360℉.
- Heat 2 tablespoons of the oil in a large casserole dish over a high heat and brown the beef all over. Spoon on to a plate and set side. The beef won't be cooked through at this stage.
- Add the rest of the oil to the pan, turn the heat down to medium and add the diced onion, green pepper (capsicum) and butternut squash. Cook, with the lid on, for 10 minutes until softened.
- Add the minced garlic and whole chilli and cook for 30 seconds, before adding the ground cumin and smoked paprika. Stir, then add the tomatoes, wine, stock / water, bay leaves and season with salt and black pepper.
- Turn the heat up and bring to a boil, place the lid on and then turn the heat down to a gentle simmer and cook for 3 hours, until the beef is tender.
To make the chimichurri
- Place the parsley, oregano, chilli and red wine vinegar into a mini blender and blend until fine.
- Season well with salt, and drizzle in the oil until you get your desired consistency.
- Check for seasoning, adding a little more salt if needed.
- Serve the beef stew with rice, topped with a spoonful of chimichurri sauce.
Notes
MAKE AHEAD / STORAGE
I don’t recommend you freeze the chimichurri sauce, however it will keep in the fridge for up to 3-4 days, covered. For the beef stew:
Fridge: Store in the fridge, covered, for up to 3 days.
Freezer: Freeze for up to 3 months.
INGREDIENTS NOTES AND SUBSTITUTIONS
- Stewing Beef – use a cut of beef that needs a long cooking time like chuck or blade steak, beef shin or ox cheek.
- Green peppers / capsicum – or use red peppers / capsicum.
- Butternut squash – substitute with pumpkin.
- Chilli – either a red or green chilli.
- Red wine – adds a richness and depth of flavour. If you want to make this without alcohol, substitute with more stock.
- Stock – I often make this with chicken stock, however you can use vegetable stock or even water. If you do use water, add some more salt than if you were using stock.
- Fresh Parsley – or use a combination of fresh parsley and fresh coriander (cilantro).
-
- Green chilli – or a pinch of chilli flakes.
- Red wine vinegar – or substitute with white wine vinegar.
Nutrition
Calories: 555kcalCarbohydrates: 17gProtein: 58gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 155mgSodium: 297mgPotassium: 1386mgFiber: 4gSugar: 6gVitamin A: 7219IUVitamin C: 55mgCalcium: 134mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
Beef and Butternut Stew
- 3 tablespoons olive oil divided
- 3¼ lb stewing beef cut into 1 inch chunks
- 1 onion diced
- 2 green peppers diced
- ½ large butternut squash approx 1-1¼ lb, cut into ⅓ inch cubes
- 4 cloves garlic minced
- 1 green or red chilli sliced in half lengthways
- 1 teaspoon ground cumin
- 2 teaspoons mild smoked paprika
- 14 oz tinned diced tomatoes
- 1 c red wine
- 2 c water or stock
- 2 bay leaves
- salt
- black pepper
Chimichurri Sauce
- large handful parsley thick stalks removed
- 1-2 tablespoons fresh oregano leaves
- 1-2 green chillies
- 1 tablespoon red wine vinegar
- 2-3 tablespoons olive oil
- salt
- black pepper
To Serve
- boiled rice
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 360℉.
- Heat 2 tablespoons of the oil in a large casserole dish over a high heat and brown the beef all over. Spoon on to a plate and set side. The beef won't be cooked through at this stage.
- Add the rest of the oil to the pan, turn the heat down to medium and add the diced onion, green pepper (capsicum) and butternut squash. Cook, with the lid on, for 10 minutes until softened.
- Add the minced garlic and whole chilli and cook for 30 seconds, before adding the ground cumin and smoked paprika. Stir, then add the tomatoes, wine, stock / water, bay leaves and season with salt and black pepper.
- Turn the heat up and bring to a boil, place the lid on and then turn the heat down to a gentle simmer and cook for 3 hours, until the beef is tender.
To make the chimichurri
- Place the parsley, oregano, chilli and red wine vinegar into a mini blender and blend until fine.
- Season well with salt, and drizzle in the oil until you get your desired consistency.
- Check for seasoning, adding a little more salt if needed.
- Serve the beef stew with rice, topped with a spoonful of chimichurri sauce.
Notes
MAKE AHEAD / STORAGE
I don’t recommend you freeze the chimichurri sauce, however it will keep in the fridge for up to 3-4 days, covered. For the beef stew:
Fridge: Store in the fridge, covered, for up to 3 days.
Freezer: Freeze for up to 3 months.
INGREDIENTS NOTES AND SUBSTITUTIONS
- Stewing Beef – use a cut of beef that needs a long cooking time like chuck or blade steak, beef shin or ox cheek.
- Green peppers / capsicum – or use red peppers / capsicum.
- Butternut squash – substitute with pumpkin.
- Chilli – either a red or green chilli.
- Red wine – adds a richness and depth of flavour. If you want to make this without alcohol, substitute with more stock.
- Stock – I often make this with chicken stock, however you can use vegetable stock or even water. If you do use water, add some more salt than if you were using stock.
- Fresh Parsley – or use a combination of fresh parsley and fresh coriander (cilantro).
-
- Green chilli – or a pinch of chilli flakes.
- Red wine vinegar – or substitute with white wine vinegar.
Nutrition
Calories: 555kcalCarbohydrates: 17gProtein: 58gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 155mgSodium: 297mgPotassium: 1386mgFiber: 4gSugar: 6gVitamin A: 7219IUVitamin C: 55mgCalcium: 134mgIron: 7mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!