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Slow cooker beef and butternut squash is a simple, warm dinner that deserves a regular spot in your weekly meal plan. With only a few ingredients, the slow cooking makes the beef soft and tender, while the squash turns sweet and creamy, soaking up all the tasty broth. This meal is great on cold days, but I like to make it any time of year when I want something filling that doesn’t need much thinking or prep work.
This dish tastes great all by itself, but it’s even better with something that can soak up the tasty broth, like crusty bread, buttery egg noodles, mashed potatoes, or plain steamed rice. If you want some crunch or freshness, try it with a crisp salad, soft green beans, or lightly dressed spinach. Sprinkle a little chopped parsley on top to brighten the bowl, and if you enjoy extra richness, stir in a small piece of butter right before serving.
Servings: 6
Ingredients
- 2 pounds beef stew meat
- 4 cups butternut squash, peeled and cut into 1-inch cubes
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
Slow Cooker Beef and Butternut Squash: Directions
- Add the beef. Place the beef stew meat into the bottom of your slow cooker. Spread the pieces out evenly so the meat cooks the same all over instead of piling up in one spot.
- Layer the vegetables. Sprinkle the cubed butternut squash right on top of the beef, spreading it out in an even layer. Then scatter the sliced onion and minced garlic over the squash so the flavors can mix together as everything cooks.
- Pour in the broth. Slowly pour the beef broth over the whole mixture, making sure it spreads evenly and reaches down into the layers. Put the lid on the slow cooker and set it to cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours. It’s done when the beef feels very tender and falls apart easily, and the squash is soft enough to mash with a spoon.
- Stir and serve. Once the cooking time is up, stir the pot gently. Some of the soft squash will break apart and mix into the broth, making it a little thicker and creamier. Taste it and add a pinch of salt and pepper if you think it needs more flavor. Ladle the hot beef and squash into bowls and serve right away while it’s warm.
