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Home / Squash and Beef Instant Pot Casserole

Squash and Beef Instant Pot Casserole

Published on Dec 07, 2016 By

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Beef and butternut squash stew is a quick and easy winter comfort food – perfect for all you butternut squash lovers out there.

Beef and Butternut Squash Stew

I used my Instant Pot to make this stew and it came out amazing – the beef was fork tender and the flavors were bold and delicious!

I love to use my electric pressure cooker to make stews and soups. They require minimum preparation and cook very fast – in only 30 minutes I have a delicious and yummy stew waiting for me. If you are looking for quick and easy healthy family meals, you will love cooking with an Instant Pot . It's really a lifesaver. Especially with a baby and little time to cook. I am blessed to have my mother and grandmother with me to help me right now but it will be really handy when they leave and I have to go back to work after my maternity leave ends.

Beef and Butternut Squash Stew

Today, I am sharing with you not only a delicious and healthy winter meal that is quick and easy to prepare (I know busy moms will appreciate that) but also a great giveaway for Moms. As a new mom, I understand the daily challenges every mother faces with a newborn at home. It takes a lot of time, patience and effort to be a parent and take care of your baby. There is no "off" button. You can't unplug and you really can't escape. There are no sick days –  you always have to be there for your children because they need you.  There are no "real" vacation days – you are always taking care of your baby, running after your toddler or worrying about your teenager. I am sure if you are a mom or know a Mom, you probably understand just how hard of a job it is to be a mom. Frankly, no matter what I am doing, there isn't a moment that goes by that I don't think about my baby.

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Beef and Butternut Squash Stew

What you need

1 large onion, chopped

2 cloves garlic, minced

2 celery stalks, chopped

2 carrots, chopped

2 Tbsp tomato paste

1 tomato, peeled and chopped

2 lbs beef stew, cut in 1″ pieces

4 Tbsp arrowroot starch

6 cups peeled and chopped butternut squash, cut in 1″ cubes

1/2 cup Marsala wine

2 1/2 cup beef broth

3 Tbsp olive oil

1 tsp sweet Hungarian paprika

1 tsp thyme

1 tsp rosemary

2 bay leaves

Instructions

Add 1 Tbsp olive oil to the instant pot. Add onions, garlic (or roasted garlic for more flavor), celery, carrots, tomato, and tomato paste to the pot. Season well with salt and freshly ground black pepper. Stir.

Season beef stew with salt, black pepper and 4 Tbsp of arrowroot starch (or cornstarch). Add beef and butternut squash to the pot. Season butternut squash with salt and freshly ground black pepper.

Season everything with sweet Hungarian paprika, thyme, rosemary and add 2 bay leaves. Stir everything. Pour wine and beef broth, and the remaining 2 Tbsp of the olive oil.

Plug the instant pot. Close the lid, and turn the valve to sealing. Press Meat/Stew button and cook on Normal/High Pressure for 30 minutes.

When it's ready, press Keep Warm/Cancel button and turn the steam release to venting (aka quick release).

Beef and Butternut Squash Stew

Beef and Butternut Squash Stew (Instant Pot)

Quick and easy winter comfort food cooked in the Instant Pot. Tender beef and delicious flavors!

Prevent your screen from going dark

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 10

Calories 292 kcal

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 Tablespoon tomato paste
  • 1 tomato, peeled and chopped
  • 2 lbs beef stew, cut in 1″ pieces
  • 4 Tablespoon arrowroot starch
  • 6 cups peeled and chopped butternut squash, cut in 1″ cubes
  • 1/2 cup Marsala wine
  • 2 1/2 cup beef broth
  • 3 Tablespoon extra virgin olive oil
  • 2 bay leaves
  • 1 teaspoon sweet Hungarian paprika
  • 1 teaspoon thyme
  • 1 teaspoon rosemary

  • Add 1 Tbsp olive oil to the instant pot. Add onions, garlic, celery, carrots, tomato and tomato paste to the pot. Season well with salt and freshly ground black pepper. Stir.

  • Season beef stew with salt, black pepper and 4 Tbsp of arrowroot starch (or cornstarch). Add beef and butternut squash to the pot. Season butternut squash with salt and freshly ground black pepper.

  • Season everything with sweet Hungarian paprika, thyme, rosemary and add 2 bay leaves. Stir everything. Pour wine and beef broth, and the remaining 2 Tbsp of the olive oil.

  • Plug the instant pot. Close the lid, and turn the valve to sealing. Press Meat/Stew button and cook on Normal/High Pressure for 30 minutes.

  • When it's ready, press Keep Warm/Cancel button and turn the steam release to venting (aka venting).

Calories: 292 kcal | Carbohydrates: 17 g | Protein: 26 g | Fat: 11 g | Saturated Fat: 3 g | Cholesterol: 70 mg | Sodium: 301 mg | Potassium: 654 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 11165 IU | Vitamin C: 20.5 mg | Calcium: 64 mg | Iron: 3.2 mg

Course Main Course

Cuisine American

Keyword Comfort Food, Gluten Free, Instant Pot, Paleo, Quick, Whole30

Did you make this recipe?

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Meet The Author: Neli | Delicious Meets Healthy

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

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Source: https://www.deliciousmeetshealthy.com/beef-butternut-squash-stew-instant-pot/