Amazing 7-Hour Beef and Butternut Squash Stew

When the air gets crisp and you start craving that deep, savory hug of a good meal, you need a reliable recipe in your back pocket. That’s where the Beef and Butternut Squash Stew comes in—it’s pure comfort food that practically cooks itself! I’m Daniel, and I started Reciqa because I believe cooking should feel like coming home. For me, that means setting the slow cooker on a chilly afternoon and letting the house fill with the smell of tender beef and sweet spices. No fuss, no hovering over the stove, just simple, honest flavors that you can count on every single time.

This stew is the definition of reliable weeknight cooking. You toss everything in before you head out the door, and when you walk back in seven hours later, dinner is waiting. That’s the kind of magic I want to share with you—recipes that build confidence and taste absolutely incredible without demanding all your attention. Trust me, this stew is going to be a permanent fixture on your rotation for the colder months!

Why You Will Make This Beef and Butternut Squash Stew Often

Honestly, I don’t know how I managed my weeknights before I perfected this method. It’s one of those powerhouse recipes that delivers way more flavor than the minimal effort it requires. It’s perfect for busy days, but it tastes like you spent all afternoon simmering it on the stove. You’re going to love how easy this becomes!

Key Benefits of This Slow Cooker Beef and Butternut Squash Stew

• The beef chuck turns unbelievably tender; it just melts apart with a fork.
• Set it and forget it! The slow cooker does all the heavy lifting for you.
• The butternut squash adds a wonderful natural sweetness that balances the savory broth perfectly.
• It’s a complete meal in one pot—you get your protein, veggies, and deep flavor all together.
• The flavors actually deepen overnight, making leftovers even better the next day.

Necessary Components for Perfect Beef and Butternut Squash Stew

Okay, so while this Beef and Butternut Squash Stew is super easy once it gets going, the prep work matters! We can’t just toss things in willy-nilly. If you want that super tender beef and the squash to hold its shape just right without turning to mush, you need to pay attention to how you prep these core components. Don’t skip the flouring step either—that’s key for getting a nice crust on the beef and helping that sauce thicken up later!

Ingredient List for Beef and Butternut Squash Stew

Here is exactly what you need. Get your cutting board ready!

Equipment Needed for the Beef and Butternut Squash Stew

You don’t need a million gadgets for this recipe, which is part of why I love it! The slow cooker is definitely the star here, but you’ll need a few things for the prep work before everything goes into that cozy pot. Make sure you have these items ready to go before you start seasoning that beef!

• A large, heavy-bottomed skillet (for browning the meat and veggies).
• A sturdy cutting board and a good sharp knife.
• Your trusty 6-quart or larger slow cooker.
• A small bowl for mixing the optional cornstarch slurry.

Step-by-Step Instructions for Your Beef and Butternut Squash Stew

This is where the magic starts! Even though the slow cooker does most of the work, we need a little bit of active cooking upfront to build that deep, rich flavor foundation for our Beef and Butternut Squash Stew. Don’t rush the browning part; that crust you create is flavor gold!

Preparing the Beef and Building the Base

First things first, grab your beef chuck cubes. We are seasoning them up! Sprinkle them generously with the pepper, garlic salt, and smoked paprika. Now, toss those seasoned pieces right into the flour until they’re lightly coated. This coating helps create a nice crust and thickens our stew later on. Heat that olive oil in your skillet over medium-high heat. Brown the beef in batches—don’t overcrowd the pan, or it’ll steam instead of brown! Once browned nicely on all sides, scoop the meat out and transfer it straight into the insert of your slow cooker.

Next, use that same skillet. Drop in one tablespoon of cold butter. Toss in your diced onions and minced garlic. Sauté them until they look soft and smell amazing, probably about five minutes. Scrape all those tasty browned bits off the bottom of the pan as you stir. Then, transfer that onion and garlic mixture right over the beef in the slow cooker.

Slow Cooking the Beef and Butternut Squash Stew

Now for the easy part! Pour in all four cups of beef broth. Add the tomato paste and stir it around a bit just to get it started. Next, toss in your chopped carrots, the diced butternut squash, the two bay leaves, and that lovely sprig of rosemary. Give everything one gentle stir to combine.

Put the lid on tight. We are cooking this on the LOW setting for a long, slow haul—about 7 to 8 hours. If you absolutely must, you can use the high setting for 4 hours, but I promise you, the low setting is what makes the beef in this Beef and Butternut Squash Stew fall apart like butter. Patience pays off!

Finishing Touches for the Beef and Butternut Squash Stew

When there are only about 15 minutes left on the clock, open up the lid and toss in that cup of frozen peas. They just need a few minutes to heat through. While those are warming, grab your bay leaves and the rosemary sprig and pull them out—we don’t want anyone biting into those woody bits!

If you like a really thick gravy, now is the time to make the optional slurry. Mix that cornstarch with the cold water until it’s totally smooth, then stir it into the simmering stew. Let it cook for those last few minutes until it tightens up. Finally, if you want pure decadence in your Beef and Butternut Squash Stew, swirl in the remaining two tablespoons of cold butter right before you serve. It adds the richest, silkiest finish!

Tips for Perfecting Your Beef and Butternut Squash Stew

Even though this recipe is designed to be foolproof, I’ve picked up a few tricks over the years that really elevate this stew from “good” to “amazing.” It’s all about respecting the ingredients just a little bit. Remember, the slow cooker is forgiving, but a little extra care upfront makes a huge difference in the final texture and flavor profile.

The most important thing I learned early on is that the browning needs to be aggressive. Don’t be shy about getting that beef dark before it goes into the pot. That Maillard reaction is where all the deep, savory notes come from, which is essential when you are relying on the slow cooker for most of the cooking time. For more on the science behind browning meat, check out this explanation of the Maillard reaction.

Ingredient Notes and Simple Substitutions

Stick to beef chuck roast, please! I know other cuts are cheaper, but chuck has the connective tissue that breaks down slowly over those long hours, giving you that melt-in-your-mouth texture. If you use leaner cuts like sirloin, they’ll just turn dry and stringy, and that’s a tragedy in a stew.

For the butternut squash, if you buy it pre-cubed, just make sure the pieces are roughly the same size as the carrots so they cook evenly. If you want to skip the squash entirely—though I really don’t advise it because it adds such a lovely sweetness—you can substitute it with sweet potatoes, but you might want to cut those a little smaller since they soften faster. If you are looking for other great ways to use squash, check out this butternut squash soup with apple recipe.

Also, don’t skip the smoked paprika! It mimics that long, slow simmer flavor you get from traditional stove-top cooking, giving our easy Beef and Butternut Squash Stew a wonderfully complex, smoky background note.

Serving Suggestions for Beef and Butternut Squash Stew

This stew is hearty enough to stand on its own, but why stop there when you can make it a true feast? I almost always serve this rich Beef and Butternut Squash Stew with something simple for dipping. A big hunk of crusty sourdough bread is non-negotiable for soaking up every last drop of that flavorful gravy. If you are looking for a great bread recipe to pair with this, try this simple artisan bread recipe.

If you are trying to keep things a little lighter, a simple side salad with a very bright, acidic vinaigrette works wonders to cut through the richness of the beef. Sometimes I even spoon it over a baked sweet potato for an extra comforting winter meal!

Storing and Reheating Leftover Beef and Butternut Squash Stew

The best part about a big batch of stew? The leftovers! Honestly, I think this Beef and Butternut Squash Stew tastes even better the next day once all those spices have had a chance to really meld together overnight. Don’t just toss it in the fridge willy-nilly, though. A little care in storage means you get that same tender beef texture when you reheat it later.

Make sure the stew is completely cooled down before you seal the containers. Storing hot food can cause condensation, which isn’t great for texture. I like to use shallow, airtight containers so it cools faster and reheats more evenly. This stew freezes like a dream too, making it perfect for those emergency weeknight dinners!

Frequently Asked Questions About Beef and Butternut Squash Stew

I get so many questions about this recipe, especially from folks trying to make easy weeknight meals for the first time. It’s such a reliable dish, but sometimes little details trip people up. Here are the things I hear most often about making the best Beef and Butternut Squash Stew!

Can I make this Beef and Butternut Squash Stew ahead of time?

Oh, absolutely! In fact, I highly recommend it. Like most great stews, this Beef and Butternut Squash Stew tastes even better the next day. When you let it sit in the fridge overnight, the squash, carrots, and herbs have more time to infuse the broth. You just reheat it gently on the stovetop or in the microwave. It’s the perfect make-ahead winter meal!

What is the best cut of beef for this Beef and Butternut Squash Stew?

You really need to stick with beef chuck. That’s the secret weapon for tenderness in any Slow Cooker recipe. Chuck roast has great marbling and connective tissue. When cooked low and slow, that tissue breaks down into rich gelatin, which makes your gravy silky and your meat incredibly tender. If you use lean steak cuts, they will dry out before the squash is even soft.

Can I freeze the leftover stew?

Yes, you can freeze it! Just remember to remove the bay leaves and rosemary sprig before freezing. It freezes beautifully, and pulling a container of this delicious Beef and Butternut Squash Stew out of the freezer for a quick meal is one of my favorite kitchen tricks.

Share Your Beef and Butternut Squash Stew Experience

I truly hope this recipe brings as much comfort to your kitchen as it brings to mine! Now that you’ve made this fantastic Beef and Butternut Squash Stew, I want to hear all about it. Did you add a fancy herb? Did your family devour it? Drop a comment below, give it a star rating, or share a picture of your finished bowl!

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