Beef Stew with Winter Squash

Squash is one of my favorite vegetables, even it does need quite an effort to cut and cook it! So when I finally decide to cut a squash, I usually make a big butch of soup (recipe). But this time, I made a comforting beef stew with winter squash for dinner…and it’s becoming one of our favourite foods!

The day after is always the best for beef stew, so make a big portion and enjoy the left over next day, too.

This beef stew recipe is from my mom’s and I modified over the years, so enjoy and share it with your friends!

Serves 4


  • 1/2 medium squash (any kind that you like)
  • 1.5 – 2 lb stewing beef, cut in cubes
  • 3 tbsp flour (can be rice flour, buckweat to make it gluten free)
  • 1 large onion, sliced
  • 3 riped tomatoes or 1 can of whole tomato
  • 3 medium potatoes
  • 2 medium carrots
  • 2 clobes finely chopped garlic
  • 1 table spoon olive oil
  • 4 cup water
  • 1/2 cup red wine
  • a pinch of salt, black pepper
  • 2 Bay leaves
  • Toping: pumpkin seed, roasted with olive oil, salt and pepper in 350F oven for 5-10 min


  1. Sprinkle salt and pepper onto stewing beef, and add flour (or substitute) to coat the surface (this process makes beef to keep its juice, and makes it so tender). Heat a flying pan on a high heat, put olive oil and place meat. Do not move too much until the surface is cooked well, then turn it to different side, and cook all the surface of cubed meet.
  2. Meanwhile, in a big pot, place olive oil, onion and garlic and saute on medium-low heat until onion becomes golden. Add fresh tomatoes and cook it down or add canned tomato.
  3. When the meat is cooked well, add meet into the pot with onion and tomato. Add some water into a pan, and take as much juice from the pan into the water.
  4. Cut squash, carrot, potato in a one bite size and add all to the pot, stir for 2 minutes.
  5. Add water from the pan, red wine and rest of water in the pot, bring the heat to high and let it boil slowly. Stir the vegetable occasionally. When it starts to boil, add bay leaves and bring the heat down to medium-high and continue cooking vegetables until all the root vegetables are tender.
  6. Season with salt & pepper and stir well.
  7. Serve in a bowl and sprinkle some roasted pumpkin seeds