Ready, set, go: who is the first person you want to share a bowl of stew with?
Besides Adele. Honestly, I’d probably pick Adele—because that song is just incredible right now.
Who would you choose? Real people only (invisible internet friends count). Did you have imaginary friends as a kid? I did—named Ball and R. Curious where that came from? Me too, sometimes.
It’s officially stew weather. There’s a difference between soup weather and stew weather, and I’ve declared it stew weather immediately. I need something to cut through the rainy gloom, so I’m diving into a bowl of this butternut beef stew—probably a doggie paddle, because I’m still carrying around Halloween candy and can it just be the weekend already?
About the stew: the beef is cooked like a classic pot roast—tender and fall-apart good—right on the stovetop. It takes a few hours and needs a bit of attention, so if you prefer, you can finish it in the oven or transfer it to a slow cooker. The slow cooker works in a pinch, but it can sacrifice a touch of flavor.
I’ve been suspicious of slow cookers—many dishes end up tasting like “slow cooker” to me. Still, lately I’ve leaned on mine more often. If you want to use the slow cooker for this recipe, you can, but I prefer to brown the beef, onions and mushrooms in one pot first to build flavor.
I won’t apologize for the butternut squash—it’s a staple for me. If you’d rather skip it, swap in sweet potatoes or try a different stew variation like a cabernet-braised short rib stew. This version is similar in spirit and equally comforting.
The couscous twist: I love pearl couscous (the larger pearls, not the tiny variety). It cooks right in the stew: stir it in a few minutes before serving and it becomes plump and tender, adding a lovely texture—think of it as an updated beef-and-barley feel. I use whole wheat pearl couscous for a heartier bite.
Beef and Butternut Stew with Pearl Couscous
4
6 hrs
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Ingredients
- 3 pound beef chuck roast
- 1 teaspoon coarse sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 cup pumpkin beer, dry red wine, or liquid of choice
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 16 ounces sliced mushrooms
- 2 cups cubed (1-inch) butternut squash
- 1/4 teaspoon freshly grated nutmeg
- 4 cups low-sodium beef stock
- 2 cups cold water
- 2 tablespoons flour
- 1 cup whole wheat pearl couscous
Instructions
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Heat a large stockpot over medium-high. Season the roast with salt and pepper. Add 2 tablespoons butter and the olive oil to the pot, then sear the roast on all sides until golden brown. Reduce heat and pour in the beer, wine, or other liquid. Cover and cook on low for 3–4 hours, turning once or twice, until the beef falls apart. Maintain a gentle simmer and add more liquid if needed. You can cut the roast before searing to speed this up.
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When the roast is tender, transfer the meat to a large bowl along with the cooking liquid left in the pot. Set heat to medium-low and add the remaining tablespoon of butter. Add the onion and garlic and cook until translucent, about 5 minutes. Stir in the mushrooms and cook another 5 minutes, then add the butternut squash, nutmeg, shredded beef (with any reserved juices), and the stock. Bring to a boil, then cover and reduce to low. Cook 20 minutes, until the squash just softens.
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Combine the cold water and flour in a jar or shaker and shake to form a slurry. Stir the slurry into the stew and bring the pot back to a simmer. Cook another 30 minutes, stirring occasionally. Adjust seasoning with salt if needed. Fifteen minutes before serving, stir in the pearl couscous and cook 10–15 minutes until tender. Serve topped with freshly chopped herbs.
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How could you resist?