Roasted Beef with Butternut Squash
Prep
20 mins
Cook
1 hr 15 mins
Servings
4
Difficulty
Medium
This roasted beef with butternut squash is one of my go to comfort meals when I want something hearty but not overly complicated. The beauty of this dish is that it comes together in under two hours from start to finish, making it perfect for a weeknight dinner without sacrificing flavor. Butternut squash adds natural sweetness and creaminess to the pot while providing tons of vitamin A for eye health, and the beef becomes incredibly tender as it braises in the aromatic broth. Everything roasts together in one pot, which means minimal cleanup and maximum flavor development. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 1 kgbeef chuck roast(cut into 2-inch cubes)
- 1 mediumbutternut squash(peeled, seeded, and cut into 1.5-inch chunks)
- 3 tbspolive oil
- 1 largeonion(diced)
- 6garlic cloves(minced)
- 473 mlbeef broth
- 4 sprigsfresh thyme
- 2bay leaf
- 1½ tspsalt
- ¾ tspblack pepper
- 1 tsppaprika
- 2 leavesfresh sage(chopped)
- 1 tbspbalsamic vinegar
Detail level
Instructions
- 1
Preheat your oven to 325°F. Pat the beef cubes dry with paper towels and season generously with salt, black pepper, and paprika on all sides.
Tip: Drying the meat ensures better browning and develops deeper flavors.
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides for 3-4 minutes per side. Transfer to a plate and set aside.
Tip: Avoid overcrowding the pot; give each piece space to develop a golden crust.
- 3
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion for 4-5 minutes until softened and beginning to caramelize. Add the minced garlic and cook for another minute until fragrant.
Tip: The caramelized onion adds natural sweetness that complements the butternut squash.
- 4
Return the browned beef to the pot and pour in the beef broth. Add the thyme sprigs, bay leaves, and sage. Bring the liquid to a gentle simmer.
Tip: The broth should barely cover the meat; this creates a rich cooking environment.
- 5
Cover the pot with a lid and transfer to the preheated oven. Braise for 45 minutes, then carefully remove from the oven and stir in the butternut squash pieces.
Tip: Starting the squash later prevents it from becoming too soft or mushy.
- 6
Return the covered pot to the oven and continue braising for another 25-30 minutes, until the beef is fork-tender and the squash is golden and soft.
Tip: The beef should shred easily with a fork when fully cooked.
- 7
Remove the pot from the oven and discard the thyme sprigs and bay leaves. Stir in the balsamic vinegar for added depth and richness.
Tip: The vinegar brightens the dish and balances the natural sweetness of the squash.
- 8
Taste and adjust seasoning with additional salt and pepper as needed. Serve hot directly from the pot or in shallow bowls, ensuring each portion has both beef and squash.
Tip: This dish tastes even better the next day as flavors continue to develop.
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