Print

Cozy Crockpot Beef and Butternut Squash Stew

crockpot beef and butternut squash stew - featured image
Print Recipe

A hearty, comforting stew made with tender beef and sweet butternut squash, slow-cooked to perfection. This easy recipe requires minimal hands-on time and fills your home with a warm, inviting aroma.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 medium butternut squash (about 3 cups), peeled and cubed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 cup frozen peas (optional)
  • Fresh parsley, chopped (for garnish)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Prep your ingredients: Cube the beef chuck into 1-inch pieces. Peel and cube the butternut squash. Slice the carrots, dice the onion, mince the garlic, and slice the celery.
  2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4 minutes until translucent. Add the minced garlic and cook for another 30 seconds.
  3. Build the flavor: Add the tomato paste to the skillet and cook for 2 minutes, stirring constantly, until it darkens and becomes fragrant.
  4. Layer everything in the crockpot: Place the cubed beef, butternut squash, carrots, and celery in the slow cooker. Pour the sautéed onion mixture over the top. Add dried thyme, dried rosemary, bay leaves, salt, and pepper. Pour in the beef broth and stir to combine.
  5. Cook low and slow: Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. For best results, cook on LOW.
  6. Check for doneness: After 7 hours on LOW, the beef should be fork-tender. Remove and discard the bay leaves.
  7. Adjust seasoning and thickness: Taste and add more salt and pepper if needed. For a thicker stew, stir in the cornstarch slurry and cook on HIGH for an additional 20 to 30 minutes.
  8. Add optional extras: If using frozen peas, stir them in during the last 10 minutes of cooking. Garnish with fresh parsley before serving.

Notes

For best results, do not brown the beef first—this makes it more tender. Cut beef and squash into uniform 1-inch cubes for even cooking. Avoid lifting the lid during cooking to maintain heat. Season at the end as flavors concentrate. The stew thickens as the squash breaks down. For a thicker stew, use a cornstarch slurry. Leftovers taste even better the next day.

Nutrition

Keywords: crockpot beef stew, butternut squash stew, slow cooker stew, beef and squash, comfort food, fall recipe, easy stew

Find it online: https://daintydine.com/cozy-crockpot-beef-and-butternut-squash-stew/