What says comfort more than a beef stew simmering for hours, filling the house with a warm, inviting aroma? For me, this is the ideal Sunday meal. Paired with aromatic winter spices, sweet butternut squash and bright pomegranate arils, this Butternut Squash Beef Stew is a cozy cold-weather favorite.
While working on my guide to the most popular winter squashes, my husband suggested I include more squash-forward dishes. He was right: I had several beautiful squashes at home and wanted new ways to enjoy them. A beef stew with butternut squash came to mind, and the result exceeded expectations.
I served this stew to a guest and she was impressed, though she couldn’t immediately name what made the flavor stand out. The secret? A touch of cinnamon. Cinnamon lifts savory dishes in a subtle, delicious way—especially in hearty winter recipes.
Cinnamon is not only warming and aromatic, it also complements Mediterranean-inspired flavors beautifully. I use it in several other recipes with great results, including Mediterranean and North African dishes where the spice balances meat, tomatoes and roasted vegetables.
Mediterranean cuisines often use warm spices like cinnamon in savory preparations, and for good reason: they add depth without overpowering the dish. I appreciate how these flavor traditions create bold, healthy and satisfying meals.
I work full-time, so weekends are my chance to prepare dinners that will carry us through the week. This stew reheats beautifully—just warm it slowly on the stovetop and it’s ready. Serve it alongside mashed potatoes or a potato leek casserole for a complete, comforting dinner.
I also had a tiny helper during the photoshoot—always a joy to have family involved.
Butternut Squash Beef Stew with Cinnamon and Pomegranates
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Ingredients
- 2 pounds cubed stew beef
- 1 medium butternut squash , cut into 2-inch cubes
- 1 medium yellow onion , chopped
- 2 garlic cloves , chopped
- 1 tablespoon minced fresh rosemary and fresh thyme
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 3-4 cups beef broth
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
- 1/2 teaspoon salt , plus more to taste
- 1/2 teaspoon freshly ground black pepper , plus more to taste
- 1 teaspoon ground cinnamon
- 2 tablespoons pomegranate arils
- 2 tablespoons freshly chopped parsley
Instructions
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In a Dutch oven or braising pan, heat the olive oil.
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Add the chopped onion, rosemary and thyme; cook until the onion is tender, about 3 minutes.
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Add the garlic and cook for another minute.
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Stir in the cinnamon.
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Toss the beef cubes with salt, pepper and flour.
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Add the beef to the pot and brown on all sides.
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Stir in the tomato paste and red wine, scraping any browned bits from the bottom of the pan with a wooden spoon.
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Add the butternut squash and enough beef broth to just cover the ingredients. Cover and simmer on low heat for about an hour, until the beef is tender and the squash is cooked through.
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Adjust seasoning with salt and pepper to taste.
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Stir in the pomegranate arils and parsley just before serving.
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Serve hot.
Notes
If you enjoy this stew, you might also like these cinnamon-infused Mediterranean dishes:
Greek Chicken with Tomatoes, Cauliflower and Feta
Moroccan Spiced Beef Stew
Turkish Inspired Eggplant with Tomatoes
