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Kalyn's Kitchen

Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar

Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar is a perfect cold-weather dish with an interesting combination of flavors. Use Stew Recipes to find more recipes like this one.

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beef stew with butternut squash, rosemary, and balsamic vinegar

Beef stew with butternut squash is probably not a combination I would have thought of, but when I had butternut squash in the fridge and some beef tri tip strips thawed out, I found this Venetian recipe. I remembered how I loved the combination of butternut squash and rosemary when I made Roasted Butternut Squash with Rosemary and Balsamic Vinegar, and this Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar was delicious and easy to make!

Of course, the recipe morphed quite a bit from the original! The recipe called for veal, but I loved how the rosemary enhanced the flavor of beef. I started with 2 cups of cubed squash, but when I realized the squash had mostly dissolved into the beef stock, I added another cup of squash chunks for the final 20 minutes. The finished dish had chunks of tender beef and squash combined in a stew also thickened by squash. This combination worked well, and the recipe is one I’ll be making again.

Here are a few highlights of how I made this tasty stew with beef and butternut squash. (Complete recipe is after the photos.)

step-by-step photo collage for Beef and Butternut Squash Stew

How to Make Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar:

  1. Cut beef tri-tip or top sirloin into pieces about 1 1/2 inches square.
  2. Cut butternut squash (or other winter squash) into cubes the same size as the beef.
  3. I used fresh rosemary from my garden which I had frozen. You could use dried rosemary, but I’d grind it in a mortar and pestle or finely chop.
  4. Brown the beef well in a small amount of olive oil. I used my new pan (affiliate link) which I absolutely love.
  5. Beef simmers with squash, onions, rosemary, balsamic vinegar , and beef stock for about 40 minutes, or until most of the squash has dissolved into the stock.
  6. Then add another cup of squash cut into smaller pieces and cook 20 minutes more.
  7. Serve hot and enjoy!

More about Butternut Squash:

Butternut Squash is one of my favorite kinds of squash, and I have fond memories of eating it with my Grandmother Denny when I was a young girl. There are two types of squash, and butternut is a winter squash. (See The How to of Winter Squash for some great information from Chrispy of Experimentation of Taste.) In many parts of the world, butternut is regarded as a pumpkin, and it can be used interchangeably in many recipes. Butternut squash provides many health benefits, and is considered one of the World’s Healthiest Foods.

More Tasty Ideas with Butternut Squash:

Check out My Top Ten Butternut Squash Recipes, plus Butternut Squash from Other Blogs if you’re a Butternut Squash fan like I am!

Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar

Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar is a perfect cold-weather dinner.


  • 1 medium onion, diced
  • 2 tsp. olive oil (or more, depends on your pan)
  • 1 pound beef Tri-Tip or top sirloin, cut in 1 1/2 inch cubes
  • 2 cups plus 1 cup butternut squash cubes, cut in 1 1/2 inch pieces
  • 1 1/2 cups beef stock (or use one can low sodium beef broth)
  • 1/4 cup water
  • 1 T chopped fresh or frozen rosemary or 2 tsp. finely chopped dried rosemary (or more if you really like rosemary)
  • 2 T balsamic vinegar (or more)
  • salt and freshly ground black pepper to taste


  1. Cut up beef and butternut squash and chop the rosemary.
  2. Put one tsp. olive oil into pan, heat a minute and then saute onions until they soften and are just starting to brown.
  3. Remove onions from pan, add second tsp. olive oil and beef cubes and saute until beef is well browned on all sides, about five minutes.
  4. Pour in 1/4 cup water and scrape up any browned bits from bottom of pan.
  5. Then add sauteed onion, 2 cups squash cubes, rosemary, balsamic vinegar, and beef stock.
  6. Lower heat, cover pan, and cook at a gentle simmer about 40 minutes, or until squash is dissolving into the liquid. (Depending on how well your pan lid fits, you may need to add a little water at this point.)
  7. Cut remaining cup squash cubes in half again to make smaller pieces and add them to stew.
  8. Taste for seasoning to see if you want to add a tiny bit more balsamic vinegar.
  9. Cook 20 minutes more or until second addition of squash is cooked through.
  10. Season with salt and freshly ground black pepper and serve hot.


Recipe inspired by Epicurious.com with many adaptations by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butternut or other winter squash are much higher in carbs and higher on the glycemic index than summer squash, so this dish that combines the squash with low-carb and high-protein beef is good for those types of carb-conscious eating plans. Butternut Squash is phase two for The South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar is a perfect cold-weather dish with an interesting combination of flavors. [found on KalynsKitchen.com] #BeefStewButternutSquash #BeetButternutSquashStew” width=”600″ height=”1200″ />

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10 comments on “Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar”

  1. Thanks for the nice feedback. So glad you enjoyed it!

  2. This was excellent. Followed the recipe word for word. Will not disappoint those who have family members that think they don't like squash or balsamic. 5 Stars

  3. glorious looking stew!!!! I can’t wait to try it out.

    Thanks for sharing.

  4. How handy is this!?

    We still have some rosemary left from the bunch I bought the other day AND a butternut squash has been sitting for about a week in the unheated area by the back door as I’ve been trying to decide what to do with it…

    Thank you for posting the resolution, Kalyn!


  5. Sher, Christine, Braden, Mimi, thanks for dropping by and a belated happy thanksgiving.

    Katie, I think pumpkin would taste fine with this, although it’s a bit richer flavor. Let me know if you try it.

  6. This looks and sounds wonderful, I love stews…wonder if I can sub pumpkin (which I have lots of)…

  7. Thank you for all you do here, Kalyn, providing us with low-carb ideas so that TG can be a celebration, even for those of us watching what we eat (and those of us photograhing it).

  8. YUMMMMMM!!!!! I love the way you take photographs of your ingredients, etc. Very well done, too!

  9. All my favorite ingredients Kalyn! What a fabulous recipe!
    Happy, happy Thanksgiving to you and thanks so much for mentioning my bisque!

  10. I love tri-tip and stew, and butternut squash! So, those terrific picture have my mouth watering. Have a very Happy Thanksgiving Kalyn!!! And thanks for mentioning my soup!!! Hugs!

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