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Home » Soups & Stews » Beef Stew with Butternut Squash

Beef Stew with Butternut Squash

Posted by: Diabetic Foodie / Meats, Soups & Stews, Winter / February 6, 2012

Jump to Recipe Print Recipe

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.

Beef Stew with Butternut Squash in a white bowl

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.

If you’re looking for a side that’s a bit more exciting, my whole baked cauliflower in tomato mint sauce or balsamic root vegetables are great options as well!

Storage

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:

  • Cuban Braised Beef
  • Corned Beef and Cabbage Rolls
  • Grilled Steak Quesadillas with Goat Cheese

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!

Recipe Card
Beef Stew with Butternut Squash
5 from 1 vote

Beef Stew with Butternut Squash

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.
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes
Author:Diabetic Foodie
Servings:8
Review Print

Ingredients

  • 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)

Instructions

  • 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.

Recipe Notes

This recipe is for 8 servings of stew. Each serving is 1 cup.
Leftovers can be stored covered in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Beef Stew with Butternut Squash
Amount Per Serving (1 cup)
Calories 283 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 67mg22%
Sodium 617mg27%
Potassium 0mg0%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 0g0%
Protein 26g52%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 21g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups and Stews
Cuisine: Moroccan
Keyword: beef stew, easy dinner recipes, slow cooker recipes
Did you make this recipe?Click here to leave a comment & star rating!
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  1. Annie Ritter says

    February 10, 2012 at 11:10 am

    Sam is going to love this!! Thanks!

    Reply
  2. Terra says

    February 8, 2012 at 11:56 pm

    This looks gorgeous!!!! What a beautiful way to enjoy butternut squash:-) I love the use of cinnamon too:-) Hugs, Terra

    Reply
  3. The Food Hunter says

    February 7, 2012 at 1:05 pm

    Sounds like the perfect comfort food.

    Reply

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