Slow-Cooked Beef and Butternut Squash Stew

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender chunks of beef simmered with sweet butternut squash and aromatic spices in a savory broth, perfect for a comforting Whole30-compliant stew. This American-inspired beef recipe (whole30, gluten free), ready in about 320 minutes, pairs beef chuck roast, cut into 1-inch cubes, butternut squash, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1 medium, peeled and cut into 1-inch cubes (about 4 cups) butternut squash
• 1 large, diced yellow onion
• 3 medium, peeled and sliced carrots
• 2, sliced celery stalks
• 4, minced garlic cloves
• 4 cups beef broth (Whole30 compliant)
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tsp sea salt
• 1 tsp black pepper
• 1 bay leaf

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs 1-inch cubed beef chuck roast in batches, browning all sides for about 4-5 minutes per batch. Transfer browned beef to a slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion, 3 sliced carrots, and 2 sliced celery stalks, sautéing for 5 minutes until softened. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 2 tsp sea salt, and 1 tsp black pepper, cooking for 1 minute to develop flavors.
4. Step 4: Transfer the vegetables and seasoning mixture to the slow cooker. Add 4 cups Whole30-compliant beef broth, 1 medium peeled and cubed butternut squash (about 4 cups), and 1 bay leaf.
5. Step 5: Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is tender and squash is soft. Discard the bay leaf before serving.