Hearty Slow Cooker Beef Stew with Butternut Squash
Make this hearty slow cooker beef stew with tender beef, butternut squash, and vegetables. Perfect comfort food that's healthy and delicious!
Frequently asked questions
＋ − Can I make this stew on the stovetop instead?
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.
＋ − What can I substitute for escarole?
Spinach, kale, Swiss chard, or even cabbage work well. Add leafy greens in the last 10-20 minutes of cooking to prevent overcooking.
＋ − Can I prep this stew ahead of time?
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.
＋ − Why is my stew watery?
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.
Hearty Slow Cooker Beef Stew with Butternut Squash
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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