Slow-Cooked Beef and Butternut Squash Stew
Tender chunks of beef simmered with sweet butternut squash and aromatic spices in a savory broth, perfect for a comforting Whole30-approved stew. This american-inspired beef (whole30, gluten free) ready in about 320 minutes pairs beef chuck roast, cut into 1-inch cubes, large, diced yellow onion, medium, peeled and sliced carrots 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 weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Cooked Beef and Butternut Squash Stew take to make?
Total time is about 320 minutes (20 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef and Butternut Squash Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced yellow onion from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Butternut Squash Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef and Butternut Squash Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Beef and Butternut Squash Stew whole30?
Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
