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Cozy Slow Cooker Beef and Butternut Squash Stew

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A hearty, comforting slow cooker stew with tender beef and sweet butternut squash in a rich, velvety broth. This dump-and-go recipe is perfect for busy weeknights and cold weather comfort.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prep the vegetables first. Peel and cube the butternut squash, dice the onion, mince the garlic, slice the carrots and celery. Place the squash cubes in a bowl.
  2. Season the beef generously. Pat the beef cubes dry with paper towels, then season them all over with salt and pepper. Let sit for 15 minutes if time allows.
  3. Brown the beef (optional but recommended). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes for 2-3 minutes per side until a deep brown crust forms.
  4. Layer the ingredients in the slow cooker. Start with the onions and garlic on the bottom. Add the carrots and celery. Place the browned (or raw) beef on top. Pour in the beef broth, diced tomatoes (with juices), tomato paste, Worcestershire sauce, bay leaves, thyme, rosemary, and smoked paprika. Stir gently.
  5. Add the butternut squash last. Gently place the squash cubes on top without stirring them in too much.
  6. Cook low and slow. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is ready when the beef shreds easily with a fork and the squash is tender.
  7. Thicken the broth (optional). About 30 minutes before serving, remove the bay leaves. If desired, stir in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and cook on HIGH for 15-20 minutes, uncovered, until thickened.
  8. Taste and adjust seasoning. Stir in fresh parsley before serving.

Notes

For best results, cook on LOW for the full time. The stew is even better the next day. To make it dairy-free, skip the cornstarch slurry or use a compliant Worcestershire sauce. For a thicker broth, use the cornstarch slurry. For a spicier version, add 1-2 chopped chipotle peppers in adobo sauce.

Nutrition

Keywords: slow cooker, beef stew, butternut squash, comfort food, fall recipe, winter recipe, dump and go, gluten-free

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