Slow-Cooker Beef and Butternut Squash Stew
Tender beef chunks simmered with sweet butternut squash and aromatic herbs create a warming Whole30 stew perfect for cozy nights. This american-inspired whole30 (whole30, gluten free) ready in about 440 minutes pairs large, diced yellow onion, minced garlic cloves, unsalted beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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. 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 1.5-inch cubes beef chuck roast
- 1 medium (about 3 cups peeled and cubed) butternut squash
- 1 large, diced yellow onion
- 3 medium, sliced into 1/2-inch rounds carrots
- 4, minced garlic cloves
- 3 cups, unsalted beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp, chopped fresh thyme
- 2 tsp sea salt
- 1 tsp black pepper
- 1 bay leaf
Instructions
- Step 1: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add 2 lbs beef chuck roast cubes and brown on all sides for about 8 minutes to develop a rich crust. Transfer beef to slow cooker.
- Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant, then stir in 2 tbsp tomato paste and cook for 1 minute. Transfer mixture to slow cooker.
- Step 3: Add 3 cups unsalted beef broth, 3 sliced medium carrots, 3 cups peeled and cubed butternut squash, 1 tbsp chopped fresh thyme, 2 tsp sea salt, 1 tsp black pepper, and 1 bay leaf to the slow cooker with the beef and onion mixture.
- Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are cooked through.
- Step 5: Remove bay leaf, stir stew gently, adjust seasoning if needed, and serve hot for a comforting meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooker Beef and Butternut Squash Stew take to make?
Total time is about 440 minutes (20 min prep + 420 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-Cooker 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-Cooker 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-Cooker 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-Cooker Beef and Butternut Squash Stew whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
