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Cozy Slow Cooker Beef and Butternut Squash Stew

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A hearty and comforting slow cooker stew with tender beef and sweet butternut squash, perfect for busy weeknights or cozy weekends. This easy recipe delivers rich flavor with minimal effort.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces (about 3 to 4 cups)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 4 cups beef broth (low-sodium preferred)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted recommended)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt (adjust to taste)
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 cup frozen peas (optional)
  • Fresh parsley, chopped (for garnish, optional)
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Brown the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the beef cubes dry with paper towels. Working in batches, sear the beef for 2 to 3 minutes per side until deeply browned. Transfer to the slow cooker.
  2. Sauté the aromatics: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds more. Scrape into the slow cooker with the beef.
  3. Deglaze the pan: Pour about 1/2 cup of the beef broth into the hot skillet and use a wooden spoon to scrape up the browned bits. Pour this liquid into the slow cooker.
  4. Layer the vegetables: Add the cubed butternut squash, sliced carrots, and diced celery to the slow cooker. Don’t stir too much—keep the squash on top.
  5. Add the liquids and seasoning: Pour in the remaining beef broth and the can of diced tomatoes (undrained). Add the tomato paste, smoked paprika, thyme, rosemary, black pepper, salt, and bay leaves. Gently stir to combine.
  6. Cook low and slow: Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender and the squash is soft.
  7. Finish and serve: Remove the bay leaves. If using frozen peas, stir them in and let sit for 5 minutes. Taste and adjust seasoning. Garnish with fresh parsley if desired.

Notes

Don’t skip browning the beef—it adds deep flavor. Cut squash into uniform 1-inch cubes for even cooking. Layer ingredients wisely: dense vegetables on bottom, beef in middle, squash on top. Use low-sodium broth and adjust salt at the end. Let stew rest on WARM for 15-20 minutes before serving for best flavor. For a thicker stew, mash some cooked squash and stir back in, or use a cornstarch slurry.

Nutrition

Keywords: slow cooker beef stew, butternut squash stew, beef and squash stew, easy dinner, cozy stew, comfort food, gluten-free, dairy-free

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