Published by Sheena Strain, last updated
Recipe
Delicious Healthy Beef and Butternut Squash Stew! It’s an Paleo, Whole30, and Gluten Free recipe that can be made in a slow cooker or crockpot, or on the stove.
How to Cook Beef and Butternut Squash Stew
This is my easy version of a beef and butternut squash stew recipe, it’s quick to make and tastes fabulous!
I used an enameled cast iron pot to cook this in, it’s my favorite pot of all time.
I often use ready chopped beef and butternut squash to save time in the chopping and peeling.
I always saute the onions and brown the beef as it really adds to the flavor.
And lastly make sure you add in the butternut squash near the end of the cook time so that it’s not overcooked.
How to Cook Beef and Butternut Squash in a Slow Cooker
This is also a breeze to cook in your slow cooker. It will take about 3-4hours on the high setting and about 5-6 hours on low.
like before I saute the onions and brown the beef before I add it to my crockpot, and then I add the butternut squash about 30 minutes before the end of the cook time.
*This post may contain Amazon affiliate links*
Related Recipes
- Oven Baked Italian Meatballs (Paleo, Whole30)
- Easy Shepherd’s Pie (Paleo and Whole30 Option)
- Chicken Piccata (Paleo, Whole30)
- Gluten Free Honey Sesame Chicken (Paleo)
- PF Chang’s Mongolian Beef Copycat
- Beef Bourguignon (paleo whole30)
Beef and Butternut Squash Stew
Delicious Healthy Beef and Butternut Squash Stew! It’s Paleo,Whole30, Gluten Free, Low Carb. Can be made in a slow cooker or crockpot, make it TODAY!
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Total Carbs: 16 g
Protein: 34 g
Servings: 8
4.98 from 67 votes
Ingredients
Instructions
*READ NOTES*
Prepare the squash by peeling it, removing the seeds and cutting it into cubes.
If your beef is not already cut into pieces then cut it up into cubes, and the same for the onion.
Heat the oil on a medium heat in large pan with a solid bottom (like a Dutch Oven) then add the onion and saute for a couple minutes, now add the beef and brown it for a couple of minutes.
Add the beef stock, herbs, salt and pepper.
Cook it on the stove top on a low simmer for one to two hours with a lid on the pot, do not boil and check after one hour for doneness.
Finally add the butternut squash and cook for a further 30 minutes or until beef is tender.
SLOW COOKER INSTRUCTIONS:
Follow the directions as before and saute the onions and brown the beef.
Now you want to add the beef, onions, butternut squash and all remaining ingredients into the slow cooker.
Cook it on low for 5 – 6 hours, or high for about 3 – 4. how long it takes will depend on the heat of your slow cooker, I would check it after 3 hours so see if the meat is tender and the squash is soft.
NOTE – I have two slow cookers and the newer one is hotter on the high and low settings than the older model.
Recipe Notes
*I have found it hard to find store bought paleo or whole30 beef broth for this recipe so you would need to use homemade beef broth, or you could just use water as an alternative, it won’t be quite as rich but it will work.
You will need a decent sized pan with a heavy bottom, or Dutch oven, to cook this stew on the stovetop. If your pan is very thin your stew will almost certainly burn before it is cooked.
Alternatively you can cook it easily in a slow cooker, that would work well too.
Nutrition Facts
Beef and Butternut Squash Stew
Amount Per Serving
Calories 282Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 88mg29%
Sodium 561mg24%
Potassium 880mg25%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 34g68%
Vitamin A 12055IU241%
Vitamin C 25.1mg30%
Calcium 75mg8%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Noshtastic
Course:Dinner
Cuisine:European
About Sheena Strain
Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.
Reader Interactions
Leave a Comment
Join the Conversation
Anna says
This recipe is amazing! It’s become a staple at my house. I do like to add more meat but haven’t found the right cooking time to make it soft. I’d like to double the meat and I double the seasonings and liquid but keep it to 2lb squash. Any ideas on the cook time for the meat to keep it tender? Thank you!!See AlsoStep by Step Tutorial: Fried Zucchini Recipe20 Healthy Easy Dinner RecipesKeto Cauliflower Fried Rice (Easy Low Carb Dinner Recipe!)35 Healthy Instant Pot Recipes (Quick & Easy) - Kristine's KitchenReply
Sheena Strain says
Hi Anna,
so glad you like it! The cook time should be the same regardless of the amount of meat you use. What may change the time it takes to cook is the cut of meat you use, so if you use ready cut up stewing beef I find the quality can vary a lot and as a result so can the cook time. My favorite cut to use is a chuck roast and I cut it up myself into even sized chunks. My best advice is to check the meat as you go for tenderness and if you find that it’s not getting as tender as you like choose a different cut of beef next time and see if that helps.Reply
Krys says
If you have it available I recommend heading to your local butcher shop for beef bone broth. This recipe is amazing and the bone broth is paleo and adds a depth of richness to the dish that kicks it up quite a few notches.
Reply
Paul says
I love mushrooms with my beef.
Any suggestions on when to add them?Reply
Sheena Strain says
Hi Paul! So I would say that depends on how you like your mushrooms, do you like them just cooked (that’s my preference) or do you want to add more mushroomy flavor to the stew and don’t mind if they are much softer? If you are slow cooking and want them ‘just cooked’ add them in about 20-30 minutes before the end, if you want to add flavor I’d add them in near the start but they will be super soft. If cooking on the stove cook them for 30 minutes, or for just cooked add them in the last 10 minutes or so. I hope that helps!
Reply
Danny says
I sautéed my mushrooms (sliced portobellos) in garlic butter and added when I added the butternut squash. Last 30)Reply
Amie Lawson says
I am making this right now, and I am using Trader Joe’s Organic Beef Bone Broth. I am following the AIP diet, and I have used the Chicken bone broth with no issues. For your receipt I just didn’t add pepper. It smells delicious cooking right now, cannot wait to taste it!
Reply
Sheena Strain says
I hope you love it Amie!
Reply
Crystal says
Making this tomorrow! Inherited a huge butternut squash and I’m on a diet lol this looks great! May substitute the beef broth for water anyways and throw some extra butter in 😀
Reply
Sheena Strain says
Hooray! I hope you like it 🙂
Reply
Amber says
What is the serving size?
Reply
Sheena Strain says
Hi Amber! the servings for all recipes are up in the recipe card right alongside the prep time, calories etc, it can be easy to miss. This recipe makes about 8 servings as written, I don’t know the actual amount per serving.
Reply
Valerie says
Came out WONDERFUL! We browned the meat and the onions in the Instant Pot and then added everything else. Cooked it on low as a slow cooker for 5 hours 30 minutes. It’s DELICIOUS! Thanks so much for this easy and yummy recipe.Reply
Sheena Strain says
Yay, so glad you liked it!!
Reply
Erna says
I don’t have a slow cooker. How to cook on stove or oven?Reply
Sheena Strain says
Hi Erna,
Directions to cook it on the stove are in the recipe card at the end of the post.
Reply
Maria says
Hi there! I just wanted to comment that this stew is absolutely delicious! I discovered it when I recently had to go on the GAPS diet. During the early stages of this very restrictive diet it is very overwhelmingtrying to find recipes that meet the diet restrictions. I have made this twice now! Itfreezes beautifully too which is fabulous because when I’m just too tired to find something to eat, can reach for this. I did add some mushrooms and peas just to help beef it up a bit more in hopes that my hubs would also enjoy it and he loved it.. So thank you for sharing!Reply
Sheena Strain says
Hi Maria, I’m so glad you like it! I did the GAPS diet a couple of years ago and it was a big help at the time, I hope that it works well for you.
Reply
Wanda says
I made this in the slow cooker a few days ago. It was pretty good. I added yucca root (I know, starchy and carbs) for added heartiness though. I was going to add carrots also, but my slow cooker was already too full – lol! I typically try to follow a Paleo plan so this was great and easy!Reply
Jennifer says
Can I use organic frozen butternut squash instead of fresh?
Reply
Sheena Strain says
Hi Jennifer, yes I think that would work ok I think but not sure on the timing for cooking it from frozen.
Reply
Sharon McFadden says
I love this recipe. I make it in the Instant Pot. So simple and good. Thank you!Reply
Sheena Strain says
I’m so glad you like it Sharon! I have an IP version on my pressure cooker site, If you’ve not visited there I think you’d find lots of recipes you like! It’s at http://www.glutenfreepressurecooker.com
Reply
Jenny says
HI! When you make this on the stove top, when you add the butternut squash do you continue to cook on low/simmer? At this point do you uncover it or keep it covered? Thanks!
Reply
Sheena Strain says
Hi Jenny, I usually cover it on low. If you have a lot of liquid in there you could uncover it towards the end to reduce it a little.
Reply
Alicia says
I cannot wait to make this one! Do you add the butter butternut squash for the whole time in the slow cooker or more towards the end? You mention adding it for the last 30 minutes on the stovetop but not in the slow cooker directions.
Reply
Sheena Strain says
Hi Alicia, I have it in the directions to add the squash and the meat at the same time in the slow cooker simply because it’s a much lower temp than stovetop (at least on my slow cooker) and root vegetables tend to take a bit longer in there. I would check the stew after 3hrs and see how it’s looking.
Reply
Julie Gulkis says
Hi! Will this freeze well?
Reply
Sheena Strain says
Hi Julie, yes, it should freeze very well 🙂
Reply
Jessica Duncan says
How is whole 30 approved if it has the sugar in it?? It looks so good I really want to make it this weekend, but I just started whole 30 so I want to make sure im doing it right haha
Reply
Sheena Strain says
Hi Jessica, this recipe has no added sugar. Did you mean to ask about different recipe?
Reply
Jessica Duncan says
I was just looking at the nutrition facts picture that is right above the recipe, is that wrong? Like I said, Im super new to this haha! I’m probably wrong and I still want to make it!
Reply
Sheena Strain says
Ah, gotcha! So there are carbohydrates/sugars in this from the squash, most vegetables have naturally occurring sugar, there is no added sugar in the recipe.
You’re not allowed added sugars such as honey, coconut sugar, regular white sugar and so on while on whole30, natural sugars/carbs in fruit and vegetables are fine. Read up on the Whole30 website, it tells you what you can and can’t have.Reply
Katie says
I came across this recipe on Pinterest, and couldn’t wait to make it. This is amaziI found this recipe ng, and we will having it regularly.Reply
Sheena Strain says
Hi Katie, glad you like it, it’s one of my favorites for sure!
Reply
Colleen says
This sounds really good. I don’t cook much with beef broth, and the last time I did, the food tasted too beefy. What brand of broth do you use? Also, is it Whole30 compliant?
Reply
Sheena says
Hi Colleen, I mostly use Swanson or any other GF brand I can find in store. I have not found one in stores or online that is whole30 compliant sadly so when I’ve done whole30 I made my own beef broth, or I used water instead.
Reply
Katie says
This looks sssoooo yummy! If I am in a rush in the mornings, but want to do this in the slow cooker, do you think I would be able to brown the beef and onions the night before, and then toss it all in together in the morning?
Reply
Sheena says
Hi Katie,
I think you would be able to do that, yes! If you are going to be out all day I would cook it on low, you could even skip the browning part if you were short of time, it wont be quite the same but it will still taste great.
Reply
Katie says
Thanks, Sheena! I have this planned for Tuesday and I can’t wait! 🙂
Reply
Sheena says
Katie, that’s wonderful, I hope you enjoy it!
Reply
Katie says
Sheena, I had to report back – this stew was DELICIOUS. 🙂 Even my boyfriend, who isn’t a fan of stew, had two bowls! We doubled it and made it in the slow cooker, on high for the first hour to bring it up to temp and then on low for another four hours. So simple and amazing; it’s definitely a keeper!! Thanks for the fabulous recipe!Sheena says
Katie, thank you so much for coming back to let me know how it worked out and that you loved the recipe, your comment just made my day! 🙂
Brenna says
Do you do something with the stock afterwards to make it more gravy like?
Reply
Sheena says
Hi Brenna, sometimes I do make it into gravy! 🙂 If you wanted to thicken it I think the simplest thing would be to pour off the liquid from the stew into another pan to make the gravy. I would mix 1 – 2 tbsp of cornstarch (or arrowroot for paleo) with the same amount of cold water and add it to the stock in the pan and stir it on a medium heat until it thickens, then pour it over the meat again.
Reply
Pam says
cornstarch would not be Paleo .. could use arrowroot powder instead …
Reply
Lindsay says
When you simmer the stew, do you leave it covered or uncovered?Reply
Sheena says
Hi Lindsay! I usually cover it when I’m simmering it.
Reply
Saskia says
I’m definitely trying this one! Any suggestions what to serve with it?
Reply
Sheena says
Hey Saskia,
The last time we had it I don’t think I served it with anything as there’s meat and vegetables in the stew, but I think a green vegetable like green beans or broccoli would complement it nicely, I hope you enjoy it!Reply
I never would have thought to add butternut squash to beef stew! What a perfect meal for a cool fall day. 🙂
Reply
This stew looks fabulous! Your pictures are gorgeous too, they make me just want to reach right in and take a bowl for myself 🙂Reply
Gorgeous photos!! I love butternut squash, but my husband doesn’t… though I think pairing it with beef would be a great way to show him how awesome it is 😀Reply
I am a lover of all squashes, not so much pumpkin on the savory side but definitely on the sweet! But this stew sounds incredible, love the sweet savory combo!
Reply
Sara says
This looks great, I’m also a big butternut fan, in fact I have one waiting to be used right now!
Reply
