Beef-and-Butternut Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	122%	71%
fat	2%	3%
aromatics	14%	23%
salt	1%	0%
thickener	1%	1%
vegetables and beans	55%	91%
collagen idx	0.8	0.8
marbling idx	0.8	0.5

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
1361 g	3 pounds boneless chuck roast, cut into 1 1/2-inch pieces
13 g	3.5 teaspoons kosher salt, divided
3 g	1.25 teaspoons black pepper, divided
15 g	2 tablespoons all-purpose flour
150 g	1 medium-size yellow onion, finely chopped (2 cups)
183 g	3 medium carrots, peeled and cut into 1/2-inch-thick pieces (1 cup)
9 g	3 garlic cloves, finely chopped
33 g	2 tablespoons tomato paste
472 g	2 cups dry red wine (such as Cabernet Sauvignon)
960 g	4 cups unsalted beef broth
2 g	2 fresh bay leaves
560 g	4 cups butternut squash, cut into 3/4-inch cubes
6 g	1 tablespoon chopped fresh thyme, divided
230 g	1 cup sour cream
	2 teaspoons grated orange zest, plus 2 Tbsp. fresh juice, divided (from 1 orange)
	Thinly sliced chives

Method: 5 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Loved this stew!! Only issue was that it didn't thicken while cooking. I had to add cornstarch towards the end to thicken it. The "gravy" of the stew was absolutely delicious. I will make this again, perhaps using rice as a base (or perhaps egg noodles). It wa” — a cook, 5★

“I absolutely love this recipe. Although I did not use the wine instead adding more beef broth . The flavor was deep and rich. The Orange juice at the end was spot on. I’ve made this twice already . My whole family including siblings are looking forward to next” — a cook, 5★