Slow Cooker Butternut Squash Beef Stew
2 CommentsUpdated Apr 06, 2026
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Hearty veggies of the season are slowly cooked to fork tender in this Slow Cooker Butternut Squash Beef Stew. Make a big batch of this stew for cool fall and winter nights.
We love adding butternut squash to our meals to make them healthier and they also have such a nice fall flavor. Using a slow cooker cooks the meat, spices and squash to perfection. Great for guests or simply enough for a weeknight meal.
If you’re looking to fill your meal plan with more hearty soups, try my Slow Cooker Poor Man’s Stew.
Key Ingredients
Beef Chuck Roast: This recipe calls for 3-4 pounds of beef cubes slowly cooked in the crock pot.
Beef Broth and Cornstarch: Creates a thick, rich gravy-style base.
Butternut Squash: One butternut squash is cut into 2-inch cubes and when cooked, adds a nutty but sweet potato like flavor.
Vegetables: Baby red potatoes, onion, green beans, and tomatoes make this stew hearty, balanced, and full of flavor
Seasonings: Italian seasoning, garlic, thyme, salt, pepper, and Worcestershire sauce bring deep, savory flavor and richness to the stew
How to Make Butternut Squash Beef Stew
- Sear the beef for extra flavor, then add everything to the crockpot.
- Let it cook low and slow until the beef is tender and the veggies are perfectly soft.
- Finish by removing thyme and serve up a thick, hearty stew.
Tips & Variations
Butternut Squash Subs: Other options equivalent to butternut squash include diced pumpkin, sweet potatoes, or acorn squash.
More Vegetables: Add carrots, celery and mushrooms to add more heartiness.
Add Wine: Adding red wine to beef stew can add so much flavor – only add 1/4 cup.
Fresh Tomatoes: Use 3 Roma tomatoes instead of canned if desired.
What to Serve with This?
This butternut squash stew is hearty enough to be a complete meal, but we love to add buttered French bread for dipping. To feed more people, serve over egg noodles or steamed white rice.
Does the Meat have to be Seared?
Browning does help lock in the juices in the meat and add depth of flavor. Though, if needed you can skip browning to save time.
How to Store and Reheat
This is the perfect kind of recipe that freezes well – can be frozen for up to three months. Or place in the fridge for up to three days. Reheat in the microwave or on the stovetop.
Butternut Squash Beef Stew Recipe
Ingredients
- 3-4 lbs. of beef chuck, cut into 1-inch cubes (or precut beef stew meat)
- 2 Tbsp. olive oil
- 1 butternut squash, cut into 2-inch cubes
- 4 cups beef broth
- 3 Tbsp. cornstarch
- 15 oz. can diced tomatoes, can use crushed tomatoes
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. garlic, minced
- 1 small onion, chopped
- 2 celery ribs, chopped
- 1 lb. of baby red potatoes
- 2 Tbsp. Italian seasoning
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 sprigs thyme
- parsley for garnish, optional
Instructions
- In a large skillet, sear your beef cubes in olive oil over medium-high heat. You are not cooking the beef, you just want the outside browned to seal in flavor.
- Remove the seared beef from the stove top and transfer them to a 6-8 quart crockpot.
- Add Butternut squash, tomatoes, Worcestershire sauce, garlic, onion, celery, baby red potatoes, salt, pepper and Italian seasoning and mix to distribute the ingredients evenly.
- In a large bowl whisk the cornstarch with the beef broth, pour this over the ingredients in the crockpot and place the thyme sprigs on top. Do not mix in your thyme sprigs because you will be removing them before serving.
- Cook on high for 4 hours or low for 8 hours.
- Remove thyme sprigs. Garnish with parsley if desired.
- Serve and enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Butternut Squash Recipes
Try my Turkey Butternut Squash Chili for a hearty twist, or keep it simple with a smooth Slow Cooker Butternut Squash Soup.
You can also make classic Slow Cooker Butternut Squash as a side, or turn it into a full meal with Whole Chicken and Butternut Squash.
This is a great recipe! I added carrots and only added half the Italian seasoning and it turned out really well. Thank you!
Delicious! Split the liquid with 2 cups beef broth and 2 cups red wine and added 16oz frozen peas at the end.