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Cozy Slow Cooker Beef and Butternut Squash Stew

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This hearty slow cooker beef and butternut squash stew is the ultimate comfort food. With tender beef, sweet squash, and a rich, savory broth, it’s a set-it-and-forget-it meal that tastes like you’ve been cooking all day.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 3–4 cups)
  • 3 medium carrots, peeled and sliced into 1/2-inch rounds
  • 2 stalks celery, sliced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working in batches, sear the beef for 2-3 minutes per side until deeply browned. Transfer to the slow cooker.
  2. Reduce heat to medium. Add a splash more oil if needed, then add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until onions are translucent. Add minced garlic and cook for another 30 seconds. Scrape into the slow cooker.
  3. Pour about 1/2 cup of the beef broth into the hot skillet and scrape up the browned bits. Pour this liquid into the slow cooker.
  4. Add the cubed butternut squash, tomato paste, Worcestershire sauce, smoked paprika, thyme, rosemary, bay leaves, and remaining beef broth to the slow cooker. Stir gently to combine.
  5. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender and squash is soft.
  6. About 30 minutes before serving, remove bay leaves. In a small bowl, whisk together cornstarch and cold water. Stir the slurry into the stew. Let cook uncovered for 20-30 minutes, stirring occasionally, until thickened.
  7. Stir in apple cider vinegar just before serving. Taste and adjust salt and pepper as needed.

Notes

Don’t skip browning the meat—it adds deep flavor. Cut squash the same size as beef for even cooking. Resist peeking under the lid. Season in layers for best results. For a creamier version, stir in 1/2 cup coconut milk or heavy cream at the end.

Nutrition

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

Find it online: https://leilameals.com/cozy-slow-cooker-beef-and-butternut-squash-stew-easy-recipe/