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Hearty Slow Cooker Beef Stew with Butternut Squash
American

Hearty Slow Cooker Beef Stew with Butternut Squash

A comforting, nutrient-packed beef stew loaded with tender vegetables and simmered to perfection in your slow cooker.
American

Hearty Slow Cooker Beef Stew with Butternut Squash

A comforting, nutrient-packed beef stew loaded with tender vegetables and simmered to perfection in your slow cooker.

4 hrs 45 mins

Prep Time

4 hrs 15 mins

Cook Time

Easy

Level

Serves 6

Servings

4 hrs 45 mins

Prep Time

4 hrs 15 mins

Cook Time

Easy

Level

Serves 6

Servings

There’s nothing quite like coming home to the aroma of beef stew simmering away in your slow cooker. This recipe transforms humble ingredients into a soul-warming meal that’s perfect for chilly days. The addition of butternut squash adds natural sweetness and extra nutrition, while the reduced-sodium broth keeps things lighter without sacrificing flavor. Plus, with plenty of garlic, you’ll be doing your immune system a favor too!

Ingredients

  • beef stew meat
    2
    pounds
  • all-purpose flour
    1/4
    cup
  • salt
    1/2
    teaspoon
  • ground black pepper
    1/2
    teaspoon
  • carrots
    4
  • potatoes
    3
  • butternut squash
    12
    ounces
  • reduced-sodium beef broth
    1 1/2
    cups
  • onion
    1
  • celery
    1
    stalk
  • garlic
    4
    cloves
  • paprika
    1
    teaspoon
  • Worcestershire sauce
    1
    teaspoon
  • bay leaf
    1
  • escarole
    1/2
    head

Tips

  1. Replace butternut squash with sweet potatoes or parsnips for different flavors.

  2. Add 1 cup of mushrooms along with the other vegetables for extra umami.

  3. Substitute escarole with spinach, kale, or Swiss chard - add them in the last 10 minutes of cooking.

  4. For a richer flavor, use red wine instead of half the beef broth.

Storage

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. The stew actually tastes even better the next day as the flavors have more time to meld together.

Steps:

Season the beef
Place beef cubes in your slow cooker. In a small bowl, combine flour, salt, and black pepper. Sprinkle the seasoned flour over the beef and toss until all pieces are evenly coated.
Add vegetables and seasonings
Add carrots, potatoes, butternut squash, beef broth, onion, celery, garlic, paprika, Worcestershire sauce, and bay leaf to the slow cooker. Give everything a gentle stir to combine.
Slow cook the stew
Cover the slow cooker and cook on Low for 10-12 hours or on High for 4-6 hours, until the beef is fork-tender and vegetables are cooked through.
Add the greens
Stir in the torn escarole pieces, cover, and continue cooking for 15-20 minutes more until the greens are tender. Remove the bay leaf before serving.

Nutritions

  • Calories

    468 kcal

    Energy

    1958 kJ

    Protein

    31 g

    Fat

    21 g

    Carbohydrates

    39 g

    Fiber

    6 g

    Sugars

    8 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Replace butternut squash with sweet potatoes or parsnips for different flavors.

  2. Add 1 cup of mushrooms along with the other vegetables for extra umami.

  3. Substitute escarole with spinach, kale, or Swiss chard - add them in the last 10 minutes of cooking.

  4. For a richer flavor, use red wine instead of half the beef broth.

FAQ

Yes! Brown the beef in a Dutch oven, add all ingredients except escarole, and simmer covered for 2-3 hours until tender. Add escarole in the last 15 minutes.
Spinach, kale, Swiss chard, or even cabbage work well. Add leafy greens in the last 10-20 minutes of cooking to prevent overcooking.
Absolutely! You can prep all vegetables and season the beef the night before. Store everything separately in the refrigerator, then combine in the slow cooker in the morning.
This can happen if vegetables release more water than expected. To thicken, mix 2-3 tablespoons of flour with cold water and stir into the stew during the last 30 minutes of cooking.