Slow-Cooked Beef and Butternut Squash Stew with Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chunks of beef slowly simmered with sweet butternut squash and aromatic fresh thyme create a hearty, comforting Whole30 stew. This american-inspired whole30 (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.

Prep: 20 min Cook: 120 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Beef and Butternut Squash Stew with Thyme take to make?

Total time is about 140 minutes (20 min prep + 120 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 with Thyme?

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 beef chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Butternut Squash Stew with Thyme?

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 with Thyme 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 with Thyme 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.

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