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Cozy Slow Cooker Beef and Butternut Squash Stew: Easy Fall Dinner

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A hearty and comforting slow cooker stew featuring fall-apart tender beef and sweet, silky butternut squash in a rich, savory broth. This easy one-pot meal is perfect for cozy fall evenings and makes delicious leftovers.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 3 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • Salt and black pepper, to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 1 tablespoon olive oil (for searing)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Prep your ingredients first. Cube the beef into 1.5-inch pieces. Peel and cube the butternut squash into 1-inch chunks. Dice the onion. Mince the garlic. Measure out your spices.
  2. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons flour (if using).
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef in batches (do not crowd the pan) for 2-3 minutes per side until deeply browned. Transfer each batch to the slow cooker.
  4. Reduce heat to medium. Add a splash more oil if needed. Cook the diced onion for 3-4 minutes, scraping up browned bits from the pan. Add minced garlic and cook for 30 seconds more until fragrant. Transfer to the slow cooker.
  5. Pour about 1/2 cup of the beef broth into the hot skillet and scrape up any remaining browned bits. Pour this liquid into the slow cooker.
  6. Add the cubed butternut squash, fire-roasted tomatoes (with juices), tomato paste, dried thyme, dried rosemary, smoked paprika, bay leaves, and remaining beef broth to the slow cooker. 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. Taste and adjust salt and pepper. For a thicker stew, mash a few squash cubes against the side of the slow cooker and stir them in.
  9. Ladle into bowls and garnish with fresh parsley if desired. Serve hot.

Notes

For best results, do not skip browning the beef. Cut beef and squash to similar sizes for even cooking. Season at the end as flavors mellow during long cooking. For a gluten-free version, skip the flour and use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred in during the last 30 minutes of cooking. The stew tastes even better the next day.

Nutrition

Keywords: slow cooker beef stew, butternut squash stew, fall dinner, comfort food, beef stew, slow cooker recipe, easy dinner, one-pot meal

Find it online: https://spoonmira.com/cozy-slow-cooker-beef-and-butternut-squash-stew-easy-fall-dinner/