Slow-Cooked Beef and Butternut Squash Stew with Thyme

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender chunks of beef slowly simmered with sweet butternut squash and aromatic fresh thyme create a hearty, comforting Whole30 stew. This American-inspired Whole30 recipe (gluten free), ready in about 140 minutes, pairs beef chuck roast, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 1-inch cubes beef chuck roast
• 3 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 2 medium, peeled and sliced carrots
• 3 cups peeled and cubed butternut squash
• 4 minced garlic cloves
• 4 cups beef broth (Whole30 compliant)
• 5 fresh thyme sprigs
• 1 1/2 tsp sea salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for 5-7 minutes, working in batches; remove and set aside.
2. Step 2: In the same pot, add 1 tbsp olive oil then sauté 1 diced medium yellow onion and 4 minced garlic cloves for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 2 sliced medium carrots and 3 cups cubed butternut squash; cook for 5 minutes, stirring occasionally.
4. Step 4: Return browned beef to the pot; pour in 4 cups beef broth and add 5 fresh thyme sprigs, 1 1/2 tsp sea salt, and 1 tsp black pepper.
5. Step 5: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until beef is fork-tender and flavors meld.
6. Step 6: Remove thyme sprigs before serving. Adjust seasoning with additional salt if needed and serve warm.