Print

Cozy Slow Cooker Beef and Butternut Squash Stew

slow cooker beef and butternut squash stew - featured image
Print Recipe

A rich, flavorful slow cooker beef stew with tender butternut squash that melts into the broth, creating a velvety texture without cream or flour. Perfect for fall gatherings and impressing guests with minimal effort.

Ingredients

Scale
  • 2 pounds (900g) beef chuck, cut into 1.5-inch cubes
  • 1 medium butternut squash (about 3 cups cubed)
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into 1-inch chunks
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 4 cups (960ml) low-sodium beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon balsamic vinegar (optional)
  • 2 tablespoons olive oil (for searing)

Instructions

  1. Prep your ingredients first: cube the beef, peel and cube the butternut squash, dice the onion, slice the carrots and celery, and mince the garlic.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat the beef cubes dry, season with salt and pepper, and sear in a single layer for 3-4 minutes per side until a deep crust forms. Transfer to the slow cooker.
  3. Reduce heat to medium, add a little more oil if needed, and sauté the diced onion for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds. Transfer to the slow cooker.
  4. Deglaze the skillet with 1/2 cup of beef broth, scraping up browned bits, and pour into the slow cooker.
  5. Layer the carrots and celery in the slow cooker, then add the butternut squash on top.
  6. Add the remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir gently to combine.
  7. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the squash is soft.
  8. About 30 minutes before serving, remove the bay leaves. Whisk together the cornstarch and cold water, then stir into the stew. Cook on HIGH for 20-30 minutes until thickened.
  9. Taste and adjust salt and pepper. Stir in balsamic vinegar if using. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

Don’t skip browning the beef—it adds deep flavor. Cut vegetables uniformly for even cooking. Layer dense vegetables at the bottom and squash on top. Resist lifting the lid during cooking. Adjust seasoning at the end. The stew tastes even better the next day.

Nutrition

Keywords: slow cooker beef stew, butternut squash stew, fall stew, beef and squash, easy slow cooker recipe, gluten-free stew, dairy-free stew

Find it online: https://eliplate.com/cozy-slow-cooker-beef-and-butternut-squash-stew/