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Slow Cooker Beef Stew with Butternut Squash

Slow cooker beef stew with butternut squash cooks beef chuck, potatoes, and vegetables until tender in a savory broth. Adding the squash near the end helps it stay tender while holding its shape.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck roast trimmed and cut into 1 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 tbsp tomato paste
  • 3 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 carrots large, cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1.5 lb butternut squash peeled, seeded, and cut into 1-inch pieces

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Season the beef with the salt and pepper.
  2. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat and brown the beef in batches, adding the remaining oil as needed.
  3. Transfer the beef to a 6-quart slow cooker.
  4. Reduce the skillet heat to medium, add the onion and celery, and cook for 4 to 5 minutes until softened.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the flour and tomato paste and cook for 1 minute.
  7. Gradually whisk in the beef broth and Worcestershire sauce, scraping up the browned bits.
  8. Stir in the thyme, then pour the mixture into the slow cooker.
  9. Add the bay leaf, carrots, and potatoes and stir to combine.
  10. Cover and cook on LOW for 5 1/2 to 6 hours or HIGH for 2 1/2 to 3 hours, until the beef is beginning to become fork-tender.
  11. Stir in the butternut squash, cover, and cook on LOW for 1 1/2 to 2 hours or HIGH for 1 to 1 1/2 hours, until the beef is fork-tender and the squash is tender but holds its shape.
  12. Discard the bay leaf.
  13. Let the stew stand uncovered for 10 minutes before serving.

Notes

For the best texture, add the squash at the later cooking stage so it stays tender but holds its shape. Refrigerate leftovers for 3 to 4 days; freezing is fine, though the potatoes and squash may soften when thawed. For a gluten-free option, use a gluten-free all-purpose flour blend.