This beef stew with butternut squash is a little sweet, a little smoky, a little spicy, and completely delicious! You won’t even miss the carrots or potatoes.
I love a good, hearty stew made with the traditional beef, carrots, and potatoes. It’s a classic dish for a reason.
But when I found myself in the mood for something a little different, I decided to make this beef stew with butternut squash. And let me tell you, I didn’t miss the classic version one bit!
This stew is packed with Moroccan-inspired flavors. It has a little sweetness, a hint of smokiness, and just the right kick of spice for a combination that is simply delightful!
And it’s so simple to make. Season and brown the beef with the shallots and garlic, then throw everything in the slow cooker and let it sit for a few hours. It couldn’t be easier!
Whether you have some butternut squash you want to use or you’re simply tired of regular beef and potato stew, you’ll love this easy and flavorful dish.
How to make beef stew with butternut squash
This tasty recipe comes together in just five simple steps. The slow cooker does most of the work for you!
Step 1: In a medium bowl, combine the paprika, cinnamon, salt, ginger, red pepper, and black pepper.
Step 2: Add the beef and toss to coat.
Step 3: In a large pot, heat the oil over medium-high heat. Once hot, add the beef, shallots, and garlic. Cook, stirring occasionally, until the beef is browned on all sides.
Step 4: Transfer the beef mixture to a slow cooker. Add the stock, tomatoes with their liquid, and cubed butternut squash.
Step 5: Cover and cook for about 4 hours on high or 8 hours on low.
That’s it! When you’re ready to eat, ladle the stew into bowls and sprinkle cilantro on top.
What to eat with this stew
This hearty stew is quite filling with about 285 calories in each 1-cup serving.
If you’d like to enjoy something on the side, I recommend keeping it simple! Trust me, the flavors from the stew will be plenty.
A vegetable like steamed broccoli would be an easy way to add a little green to your meal. You could also make my low-carb cauliflower rice if you want something to soak up any extra liquid from the stew.
This recipe is for 8 servings of stew. It’s a great recipe to make on a Sunday so you can enjoy it throughout the week.
Leftovers can be stored covered in the refrigerator for 3-4 days. The flavors will deepen overnight, so you may notice that this stew is even better the next day!
Other healthy beef recipes
Beef is such a wonderful and hearty ingredient. And some people don’t realize how versatile it can be! If you’re looking for some tasty new ways to enjoy red meat, here are a few recipes I think you’ll enjoy:
When you’ve tried this stew, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Beef Stew with Butternut Squash
- 4 teaspoons smoked paprika
- 2 teaspoons ground cinnamon
- 1½ teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- 2 lbs beef shoulder roast (fat trimmed and cut into 1-inch cubes)
- 2 tablespoons olive oil
- 8 shallots (quartered — or 1 large onion cut into wedges)
- 8 garlic cloves (minced)
- 1 cup low-sodium chicken stock
- 28 ounces canned no-salt-added diced tomatoes (undrained)
- 6 cups peeled and cubed butternut squash (cut into 1-inch pieces)
- 1/2 cup fresh cilantro (chopped)
- In a medium bowl, combine the paprika, cinnamon, salt, ginger, red pepper, and black pepper.
- Add the beef and toss to coat.
- In a large pot, heat the oil over medium-high heat. Once hot, add the beef, shallots, and garlic. Cook, stirring occasionally, until the beef is browned on all sides.
- Transfer the beef mixture to a slow cooker. Add the stock, tomatoes with their liquid, and cubed butternut squash.
- Cover and cook for about 4 hours on high or 8 hours on low.