The Most AMAZING Beef Butternut Stew

The cold season is here and it's time for beef butternut squash soup! Perfect for a winter dinner. Cook it in the instant pot and dinner is on the table in no time.
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Beef Butternut Squash Stew

Ingredients:
1 butternut squash, peeled, seeded and cut into bite size pieces
1 lbs to 2 lbs of stew beef, I used grassfed
1 can garbanzo beans, drained and rinsed
2 cups chicken or beef broth, or enough to just cover the ingredients
1 can crushed tomatoes
1 yellow onion, super fine dice
3 cloves of garlic, minced
1 tsp. Oregano leaves
1 tsp. Italian seasoning, use my recipe!
cup green lentils
- 1 tsp salt
tsp. Dried basil
1 tsp. Worcestershire sauce
1 zucchini, chopped into bite size pieces
Olive oil
salt

Directions:
Place onions into a preheated frying pan with 1 tbsp. Of olive oil over medium heat. Saute the onion for 5 minutes or until its translucent. Add the garlic and stir for 1 minute.

Pour this mixture into an instant pot.

Preheat the same pan over medium high heat and add 2 tsp. of olive or avocado oil. Once the oil is hot add the beef stew meat to the pan and spread it out so every piece is touching the pan. Add a little salt and sear the meat for 1- 2 minutes and then turn the pieces over and sear again for 1 - 2 minutes.

Place the stew meat into the instant pot.

Place all the other ingredients except the zucchini into the instant pot and give it a stir. Place the lid and cook on high or stew setting for 20 minutes.

Do a quick release and then add the zucchini. Stir and cook again on high for 15 minutes. Do another quick release and serve it up! A little garlic bread would be perfect with this.

Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin

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