This beef and butternut squash stew is the pot I make when the nights turn cold and Samhain is close. Stew beef and butternut squash simmer in beef broth and dry sherry with fresh rosemary and thyme until the beef is tender and the squash is soft enough to melt into the gravy. It takes about two hours, almost all of it hands-off. Below the recipe, you'll find what each ingredient brings magically and how to cook the stew as a kitchen spell for remembrance.
Why Beef Stew Belongs to Samhain
Beef stew belongs to Samhain because the holiday began as the time when the cattle came home. In Ireland and Scotland, herds came down from the summer pastures at the end of October, and the animals that couldn't be fed through winter were slaughtered. Fresh meat and the last of the harvest made Samhain a feasting night, and our guide to what Samhain is tells more of that story.
Butternut squash is one of the last crops of the season. It's the same species as the pumpkin in most canned pumpkin, so if you're cooking a whole Samhain menu, it pairs naturally with a pumpkin soup made with canned pumpkin. The stew also works for Mabon, the autumn equinox, when the squash first comes in.
Magical Properties of the Ingredients
The herbs in this stew lean toward remembrance, courage, and protection, which makes it a fitting dish for an ancestor supper. Here is what each ingredient brings.
- Rosemary is the herb of remembrance. In Hamlet, Ophelia says rosemary is "for remembrance," and mourners in Europe have long tossed sprigs into graves. Practitioners also use it for protection and purification.
- Thyme is for courage and purification, and in European folklore it's tied to the souls of the dead.
- Garlic is one of the oldest protection foods, used to keep harm away from the home.
- Beef carries the strength and steadiness of cattle, the animals at the heart of the old Samhain season. Practitioners use red meat for grounding and endurance.
- Butternut squash is a harvest symbol of abundance. Its seed-filled center makes it a common symbol of plenty and growth in kitchen magic.
- Dry sherry is a fortified wine, and wine comes from the grape, long associated with celebration, abundance, and offerings to the gods.
- Onion is for protection. In many kitchen traditions, people set out cut onions to absorb negative energy.
- Sun-dried tomatoes bring the stored heat of summer into a winter dish. In folk magic, tomatoes are used for love and protection.
- Olive oil is for peace and blessing, and it's a common base for anointing oils.
- Salt and pepper are protection and clearing. Salt purifies, and pepper's heat drives off what you don't want at the table.
For another slow, hearty supper, try our Instant Pot pot roast or a vegetable pot pie.
How to Make Beef and Butternut Squash Stew
To make beef and butternut squash stew, soften onion, garlic, rosemary, and thyme in olive oil, brown the floured beef, deglaze with sherry, then simmer the beef and squash in broth for about an hour and a half. The squash breaks down as it cooks and gives the stew a velvety body.
Beef and Butternut Squash Stew
Ingredients
- 3 tablespoons olive oil
- 1 onion chopped
- 2 to 3 cloves garlic chopped
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh thyme minced
- 2 tablespoons all-purpose flour
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 2 pounds stew beef cut into 2-inch cubes
- 1 cup dry sherry
- 1 pound butternut squash peeled and cut into 2-inch cubes
- ¼ cup sun-dried tomatoes chopped
- 3 to 4 cups beef broth
- 1 tablespoon cornstarch optional, stirred into 2 tablespoons cold water
Instructions
- Heat the oil in a large heavy pot over medium heat. Add the onion, garlic, rosemary, and thyme, and cook until soft.
- Mix the flour, salt, and pepper in a bowl. Add the beef and toss until every piece is coated.
- Once the onion is translucent, add the beef and brown it on all sides.
- Pour in the sherry and scrape up the browned bits from the bottom of the pot.
- Add the squash and sun-dried tomatoes, then add enough broth to cover everything.
- Bring to a boil, then lower the heat, cover, and simmer for about 1 1/2 hours, until the beef is tender and the squash has started to break down into the gravy.
- Taste and add salt and pepper. For a thicker stew, stir in the cornstarch mixture and simmer for 2 minutes until the gravy thickens.
Notes
- The squash is meant to fall apart. As it breaks down, it thickens the stew and gives it a velvety body. If you'd rather have firm chunks, add the squash for the last 30 to 40 minutes instead.
- No sherry? Use 1 cup of beef broth plus 1 tablespoon of red wine vinegar.
- The stew tastes even better the next day. It keeps for 4 days in the fridge and up to 3 months in the freezer, though the squash softens more when frozen.
- Homemade Instant Pot bone broth works anywhere this recipe calls for broth.
How to Cook the Stew as a Kitchen Spell
You can cook this stew as a kitchen spell for remembrance by holding the people you've lost in mind while it simmers. Here's how.
- Choose who you're cooking for before you start. It might be a grandparent who made stew, a friend who's gone, or your ancestors as a whole.
- Hold the rosemary for a moment before it goes in. Rosemary is the herb of remembrance, so let it carry the names you want to remember.
- Stir clockwise as the stew comes to a simmer. Practitioners stir clockwise to draw something in. While you stir, recite:
Rosemary for those I miss,
come and share a bowl of this.
- Set a bowl for the ancestors. At Samhain, many practitioners set a place for the dead, or hold a full dumb supper in silence. Leave the bowl at their place or on your altar overnight, and take it outside in the morning.
Frequently Asked Questions
Why Does the Butternut Squash Fall Apart?
The butternut squash falls apart because it simmers for the full cooking time, and that's on purpose. As it breaks down, it thickens the stew and gives the gravy a velvety texture. If you'd like firm chunks of squash, add them for the last 30 to 40 minutes instead.
Can I Use Frozen Butternut Squash?
Yes, you can use frozen butternut squash. Add it straight from the freezer along with the broth. Frozen squash breaks down even faster than fresh, which helps thicken the stew.
Can I Make This Stew in a Slow Cooker?
Yes, you can make this stew in a slow cooker. Soften the onions and brown the beef on the stove first, deglaze with the sherry, then move everything to the slow cooker with the squash, tomatoes, and broth. Cook on low for 7 to 8 hours.
What Can I Use Instead of Sherry?
You can use 1 cup of beef broth with 1 tablespoon of red wine vinegar instead of sherry. A dry red wine also works and gives the stew a deeper flavor.
What Should I Serve With Beef and Butternut Squash Stew?
Serve beef and butternut squash stew with crusty bread, buttered egg noodles, or mashed potatoes. For a full Samhain supper, start with a bowl of pumpkin soup or set it alongside a pot of chicken and sausage gumbo.
A stew that simmers all afternoon gives you time to think about the people you're cooking for. Let it bubble away, and let them keep you company while it does.
