Slow Cooker Beef Stew with Butternut Squash

Slow Cooker Beef Stew with Butternut Squash

Slow Cooker Beef Stew with Butternut Squash is a hands-off American stew with tender beef and 1 1/2-inch squash cubes simmered on LOW until soft. Browned beef and a quick onion-garlic deglaze build a glossy gravy, finished with kale in the last 15 minutes.

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Prep Time 25

Cook Time 8

Total Time 8 25

Servings: 6 servings

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Beef chuck

2.5 lb beef chuck, cubed Use 1-inch cubes for best tenderness.

Flour and seasoning

0.25 cup all-purpose flour Helps thicken the stew after browning.
1.5 tsp salt Season in the flour and adjust at the end if needed.
0.5 tsp black pepper Season in the flour and adjust at the end if needed.

Browning base

2 tbsp olive oil For browning the beef before slow cooking.
1 onion, diced Adds sweetness and body.
3 garlic, minced Use fresh for best aroma.
2 tbsp tomato paste Boosts savory depth in the gravy.
3 cups beef broth Forms the main cooking liquid.
0.5 cup dry red wine or extra broth Use wine for deeper flavor; extra broth works if preferred.
1 tbsp Worcestershire sauce Adds umami and color.

Herbs and vegetables

1 tsp dried thyme Stays fragrant through slow cooking.
1 tsp dried sage Pairs with butternut squash.
4 cups butternut squash, cut into 1 1/2-inch cubes Keep cubes around 1 1/2 inches so they hold shape.
3 carrots, sliced thick Slice thick so they don’t turn to mush.
2 cups kale, chopped Stir in at the end for bright, tender texture.

Equipment

1 cast iron skillet
1 Dutch oven

Method

Brown the beef

Toss beef with flour, salt, and pepper, then brown in hot olive oil in a cast iron skillet until well-browned on the edges.
Transfer the browned beef to the slow cooker.

Build the gravy

Cook onion, garlic, and tomato paste for 3 minutes until softened and fragrant, then deglaze with red wine (or extra broth).
Pour the onion mixture into the slow cooker over the beef.

Slow cook the stew

Add beef broth, Worcestershire sauce, dried thyme, dried sage, and carrots to the slow cooker and stir to combine.
Cover and cook on LOW for 5 hours.
Add butternut squash cubes after 5 hours, cover, and cook on LOW for 2 to 3 hours more, until the beef and squash are tender.

Finish with kale and serve

Stir in chopped kale and cook covered for 15 minutes on LOW until just tender.
Taste and season as needed, then serve hot with the stew’s glossy gravy.

Notes

Pro tip: Keep the squash cut to about 1 1/2-inch cubes so it turns tender without dissolving. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or microwave. Freezing is yes—freeze up to 2 months, then thaw overnight and reheat; add kale fresh (or stir it in after reheating) for the best texture. For a lower-carb swap, use rutabaga or turnip instead of some of the squash (start with 2 cups squash and 2 cups turnip).