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Double Squash Stew

This recipe is a great way to utilize winter squash. It is so delicious and will warm you up on a cool winter day.—Mary Ann Kosmas, Minneapolis, Minnesota
  • Total Time
    Prep: 3 hours 10 min. Cook: 1 hour
  • Makes
    10 servings


  • 1/2 cup all-purpose flour
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/8 teaspoon ground cloves
  • 2 pounds beef stew meat
  • 3 tablespoons vegetable oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 2 cups fresh green beans (2-inch pieces)
  • 4 medium potatoes, peeled and cut into 1-inch cubes
  • 8 small boiling onions, peeled
  • 1/2 teaspoon dried savory
  • 5 large acorn squash (about 1 pound each)


  • Combine flour, 1 teaspoon salt, 1/4 teaspoon pepper and cloves; coat beef. In a Dutch oven, brown beef in oil. Add tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add butternut squash, beans, potatoes, onions, savory, and remaining salt and pepper; cover and simmer 1-1/2 hours or until meat and vegetables are tender. Cut acorn squash in half length-wise; discard seeds and membrane. Place in ungreased 13-in. x 9-in. baking pans. Spoon stew into squash; cover loosely with foil. Bake at 350° for 1 hour or until squash is tender.

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