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Slow Cooker Beef Stew with Butternut, Carrot, and Potatoes

Slow Cooker Beef Stew with Butternut, Carrot, and Potatoes

Tender browned beef, butternut squash, carrots, and potatoes simmer slowly in a richly seasoned broth for a comforting crockpot dinner. Serve with fresh parsley and crusty bread.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Beef and Browning
  • 2 pounds Beef chuck or beef stew meat, cut into 1 1/2-inch cubes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 cup All-purpose flour, optional
  • 2 tablespoons Vegetable or olive oil
Aromatics and Broth
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
  • 2 cups Beef broth
  • 1 cup Dry red wine or additional beef broth
  • 2 tablespoons Tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried rosemary
  • 2 leaves Bay leaves
Vegetables and Garnish
  • 3 medium Medium carrots, peeled and cut into 1-inch pieces
  • 1 medium Medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 1/2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Season the beef with the kosher salt and black pepper. If you prefer a thicker, more traditional stew gravy, toss the cubes with the optional flour until lightly coated.
  2. Heat the oil in a large skillet over medium-high heat. Brown the beef in batches for about 2–3 minutes per side, avoiding overcrowding, then transfer the browned pieces to the slow cooker.
  3. Add the diced onion to the same skillet and sauté briefly. Stir in the garlic and tomato paste and cook for about 1 minute, just until fragrant.
  4. Pour the red wine or some of the beef broth into the skillet, scraping up the browned bits from the bottom. Transfer this flavorful mixture to the slow cooker.
  5. Add the remaining beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Add the carrots, butternut squash, and potatoes, then stir gently to combine.
  6. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours. The stew is ready when the beef is fork-tender and the vegetables are soft but not falling apart.
  7. Remove the bay leaves and taste the stew, adding more salt or pepper as needed. If the gravy needs thickening, leave the lid slightly ajar for the last 20–30 minutes or stir in a slurry made with 1 tablespoon cornstarch and 2 tablespoons cold water.
  8. Spoon the stew into warm bowls and garnish with the chopped fresh parsley. Serve immediately with crusty bread or another favorite side.

Notes

Brown the beef before adding it to the slow cooker for deeper roasted flavor. Cut the squash and potatoes slightly larger than the carrots because they soften at different rates. Refrigerate leftovers promptly and reheat gently on the stovetop or in the microwave.