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Slow Cooker Beef Stew with Butternut Squash

Slow cooker beef stew with butternut squash combines fork-tender beef, Yukon gold potatoes, carrots, and squash in a savory broth. It cooks in stages so the squash stays tender without becoming mushy.
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Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 large skillet
  • 1 6-quart slow cooker

Method
 

  1. In a large bowl, toss the beef with the flour, salt, and pepper until evenly coated.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Brown the beef in batches, turning the pieces so they brown on multiple sides, and transfer them to a plate.
  4. Add the onion to the skillet and cook until softened, about 4 minutes.
  5. Stir in the garlic and tomato paste and cook for 1 minute.
  6. Pour in 1/2 cup of the broth and scrape up the browned bits.
  7. Stir in the Worcestershire sauce, thyme, and bay leaf.
  8. Put the potatoes and carrots in a 6-quart slow cooker, add the beef, and pour the skillet mixture and remaining 2 1/2 cups broth over the top.
  9. Cover and cook on LOW for 5 1/2 to 6 hours or HIGH for 3 to 3 1/2 hours.
  10. Stir in the squash, cover, and cook for 1 1/2 to 2 hours on LOW or 1 to 1 1/2 hours on HIGH, until the beef is fork-tender and the vegetables are tender.
  11. Remove and discard the bay leaf before serving.

Notes

For the most tender beef, brown it in batches so the pieces sear instead of steam. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free variation, use a gluten-free all-purpose flour blend.