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Beef Stew with Butternut Squash
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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 Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Soups and Stews
Cuisine: Moroccan
Keyword: beef stew, easy dinner recipes, slow cooker recipes
Servings: 8
Calories: 283kcal
Author: Shelby Kinnaird


  • 4 teaspoons smoked paprika
  • 2 teaspoons ground cinnamon
  • 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.


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.


Serving: 1cup | Calories: 283kcal | Carbohydrates: 26g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 67mg | Sodium: 617mg | Potassium: 0mg | Fiber: 5g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 21g