Description
A comforting and flavorful beef stew featuring honey-braised short ribs, sweet butternut squash, and aromatic herbs, perfect for family gatherings.
Ingredients
Scale
- 2 pounds beef short ribs
- 2 tablespoons honey
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 carrots, sliced
- 2 stems fresh rosemary
- 2 stems fresh thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Season the beef short ribs with salt and pepper and brown them on all sides. Remove from pot and set aside.
- In the same pot, add onions and garlic; sauté until translucent.
- Stir in the honey and cook for 1 minute.
- Return the beef to the pot, then add the butternut squash, carrots, and beef broth.
- Add the rosemary and thyme. Bring it to a boil, then reduce to low heat, cover, and simmer for about 150 to 180 minutes, or until the beef is tender.
- Adjust seasoning as needed before serving.
Notes
This stew is perfect for making ahead of time, as it tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg