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overhead of bowl of beef and butternut squash
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Beef and Butternut Squash Stew

Want a hearty filling meal that will warm your belly and your soul? It sounds like a big promise to make, but this Beef and Butternut Squash Stew won't disappoint!
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 1 cup servings
Calories 273kcal
Author Jennifer Draper

Ingredients

  • 2 pounds stew meat
  • 16 oz frozen cubed butternut squash
  • 1 1/2 cups beef broth
  • 2 T tapioca pearls
  • 2 oz tomato paste
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Add all ingredients to slow cooker and stir to combine
  • Cover and cook on low for 6-8 hours until beef is tender and cooked through

Notes

  • Add frozen squash at the beginning for softer texture.  Add it with 2-3 hours left to leave it more intact.

Nutrition

Calories: 273kcal | Carbohydrates: 15g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 94mg | Sodium: 579mg | Potassium: 914mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8189IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 4mg