One-Pot Stew Recipe – With Potatoes, Butternut Squash & Beer

Beef & Potato One-Pot Stew Recipe

This Beef & Potato One-Pot Stew Recipe is bomb. It’s a one-pot wonder, reduced in dark amber beer, which gives it a crazy depth of flavor you won’t forget. Packed with grass-fed beef for protein and iron, hearty potatoes for energy, and nutrient-rich broth, this stew is a powerhouse of nourishment. Each bite is loaded with vitamins, minerals, and comforting goodness that will leave you feeling satisfied and energized. Cozy, flavorful, and perfect for any day—let’s make it!

What’s Stewing at The Table??

Hi all! Welcome back to the Table. Today, I have another stew recipe. But I just love a one-pot kinda thing. It makes life so much easier, and they taste so comforting.
I have some other stews in my brain but also some other one-pot recipes.
I want to start focusing on making some things easier because not everyone has time to do a complicated dinner every night.

So, more one-pot recipes will be made in the future. Get excited. With all that to stay, let’s move on to my links and where you can find me (more below).

I am now an Amazon affiliate, so I want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!

The first stop is always IG. I am there most often to talk on my stories and respond to DMs and comments. So, if you ever want to get in touch with me, my DMs are a great place to go! Also, if you have a question, hit me up.

Pinterest is the best place to save these recipes. You can put them in a folder and keep it all organized!

The final spot where big things are happening… YouTube. I am starting long form content on there and will be doing tutorials on cooking. Super excited about this and would love to see you over there.

Hope you enjoy this recipe!! Happy eating!

What inspired this recipe?

I was inspired by the French cookbook my mother-in-law got me for Christmas. I was reading a recipe that was reduced in beer. But it used a bunch of ingredients I did not have. I went to the store and forgot like 3 ingredients that the recipe called for. LOL.

So, I improvised. For me, a lot of cooking is about improvising. Sometimes, you just have to go with the flow, if you don’t have an ingredient or something. I think it’s important not to take home cooking so seriously and to have fun with it. Be open to surprises.

Sometimes, when I don’t have an ingredient I need, I think, ‘It wasn’t meant to be, and what can I add instead?’ In cooking, I like to be open to the experience.

What you will need for this recipe:

• Quality Olive Oil or Ghee – My new obsession is quality olive oil. So I use Kosterina. It is cold-pressed and pure. Here’s a link for 15% off. If you want to try it. I currently get my ghee from TJ’s.
• A Dutch Oven – We already know I am obsessed with my Le Cruest, Linked Here. But another good cheaper option is Lodge, I’ll also link it.
• A Dark Amber Beer – Needs to be at least 8%. I used La Fin Du Monde.

Health Benefits of this amazing stew:

This stew, which is made with grass-fed beef, butternut squash, bone broth, and more, is a nutrient-dense and comforting meal. Here are the health benefits of its ingredients:

Grass-Fed Beef

• High-quality protein to support muscle repair and growth.
• Rich in Omega-3 fatty acids, which promote heart and brain health.
• Packed with iron, B12, and zinc for energy, red blood cell production, and immune support.

Butternut Squash

• Loaded with beta-carotene, which converts to vitamin A to support vision and immune health.
• High in fiber for improved digestion and blood sugar regulation.
• Contains potassium and magnesium, which support heart health and muscle function.

Bone Broth

• Provides collagen for healthy skin, joints, and gut lining.
• Rich in minerals like calcium, magnesium, and phosphorus for bone health.
• Contains amino acids like glycine and proline, which aid in digestion and inflammation reduction.

Baby Potatoes

• A great source of complex carbohydrates for sustained energy.
• Rich in potassium to help regulate blood pressure.
• Provides vitamin C and B6, which support immune function and brain health.

Onions

• High in antioxidants, including quercetin, which supports heart health and reduces inflammation.
• May boost immune function and improve gut health with natural prebiotics.

Garlic

• Contains allicin, a compound with antimicrobial and immune-boosting properties.
• Supports heart health by improving cholesterol levels and lowering blood pressure.
• Rich in antioxidants, which help fight inflammation and oxidative stress.

The Recipe:

Ingredients:

• 2 Tbsp Quality Olive Oil or Ghee
• 1 Large Yellow Onion – Chopped
• 2 Cloves of Garlic – Minced
• 1 Medium Butternut Squash – Peeled and cubed
• 1 Bag of Baby Potatoes – Washed and cut in half
• 2 Lbs Grass Feb Beef Chunks or Chunk Roast – Cut into chunks if not already and try to cut most of the fat off.
• 1 Amber Beer 1.5lt – I used La Fin Du Monte (You can get it at Whole Foods or Trader Joe’s)
• 1.5 Lt Bone Broth
• 1 Bouquet Garni – 6 Sprigs of parsley, 6 sprigs thyme, 1 bay leaf
• 1 Tsp Paprika
• 2 Tbsp Tomato Paste
• Salt and Pepper to taste

Method:

1. First, we are going to add 2 tbsp of ghee or olive oil. Heat that up over medium heat.
2. While that’s heating up, cut any excess fat off the beef chunks. If you have a whole chunk roast, cut it into cubes like the ones above and cut off any excess fat.

3. Once your oil/ghee has heats up enough add your beef chunks and sear each side for about 3 minutes each.
4. Remove the beef into a separate bowl when all sides have been seared.

5. Now, we chop our onion. I like to do this step while the beef is searing because you have time.

6. Mince the two garlic cloves, and add both the chopped onion and garlic to the Dutch oven.
7. Sautee until they start to get soft.

8. While the onions are going, it is a great time to wash and slice your potatoes. I like to slice them down the middle long-ways. (As pictured above.)

9. Once the onions have started to get soft, it’s time to add our beer I used La Fin Du Monde. It is a good dark Belgian-type Canadian beer. It’s a fav in our house and perfect for this recipe.
10. Reduce this by simmering the beer and scraping the sides and bottom until any stuck-on stuff comes off. Make sure the onions soak up a majority of the beer before adding the beef back.

11. When you are finished reducing the beer, add flour, tomato paste, and paprika. Mix well.
12. Add the beef on top of that.

13. Now add the potatoes and bone broth, give it a stir, then add the bouquet garni.
14. Bring the mix to a boil, lower the temp, put the lid on, and cook for 30 minutes.

15. When the 30 minutes is close to being done, chop your butternut squash and then add it when it’s been 30 minutes. Stir well, place the lid back on, and cook for an additional 30 minutes to an hour.

16. You are done. I always like to turn off the heat and let my stews settle for about 20 minutes or so.
17. Time to taste it and see if you need to add more salt and pepper! Hope you love this!!!

This recipe is unexpectedly one of my favorite recipes so far this year and probably at the top of my favorite stew list. Cooking with the beer was especially fun and gave it such a good flavor.

It is nourishing and delicious, and I am so incredibly excited for you to try it. It is a one-pot magic.

Questions/Comments?

I hope you loved this stew recipe, and if you did, I would love to hear from you! Let me know how it worked out or what kind of beer you decided to use!

Don’t forget to share your creations on Instagram and tag me so I can see your stews!

Thank you so much for being here! I appreciate you all and your support!

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