Beef and Butternut Squash Stew That Tastes Like a Hug (and Wins Dinner Every Time)

This isn’t just stew—it’s your weekday power move. Big flavor, low effort, and a pot of comfort that makes your kitchen smell like you actually had a plan. Tender beef, caramelized squash, and a broth so rich it practically flexes.

Serve it to guests and watch them think you slow-cooked your soul into it. Spoiler: you just followed a blueprint and let time do the heavy lifting.

Why You’ll Love This Recipe

• Ridiculously comforting: The sweet-savory combo of butternut squash and beef hits every cozy note.
• Meal prep gold: Tastes even better the next day. Double it and win lunch all week.
• Low-maintenance: One pot, simple steps, minimal babysitting.

  Your stove does the work.

• Balanced and hearty: Protein, fiber, and slow carbs that keep you satisfied without the food coma.
• Flexible: Swap spices, add greens, change the stock—this stew plays well with your pantry.

Shopping List – Ingredients

• 2 pounds beef chuck, cut into 1.5-inch cubes (well-marbled is best)
• 1 large butternut squash (about 2.5–3 pounds), peeled, seeded, and cubed into 1-inch pieces
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced into rounds
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef broth (low sodium, preferably)
• 1 cup dry red wine (optional but recommended; sub more broth if skipping)
• 2 tablespoons olive oil (plus more as needed)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 2 bay leaves
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thicker stew)

How to Make It – Instructions

1. Pat the beef dry and season generously. Paper towels are your friend. Salt and pepper both sides so the browning has a head start.
2. Brown in batches. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef on all sides until deep golden-brown, about 6–8 minutes total per batch.

   Don’t crowd the pan. Remove to a plate.

3. Sweat the aromatics. Add a splash more oil if needed. Toss in onion and carrots with a pinch of salt.

   Cook 5–7 minutes until softened and lightly browned. Stir in garlic for 30 seconds.

4. Tomato paste time. Add tomato paste and cook 1–2 minutes, stirring, until brick red and fragrant. This unlocks that rich, umami base.
5. Deglaze with red wine. Pour in the wine, scraping up the browned bits (flavor gold) from the bottom.

   Reduce by half, about 3–4 minutes.

6. Build the broth. Return beef and accumulated juices to the pot. Add beef broth, Worcestershire, smoked paprika, cumin, thyme, and bay leaves. Bring to a simmer.
7. Low and slow. Cover and simmer gently over low heat for 60 minutes, stirring occasionally.

   You want a gentle burble, not a rolling boil.

8. Add the squash. Stir in the butternut squash. Continue simmering, covered, 25–35 minutes until the beef is fork-tender and the squash is soft but not falling apart.
9. Adjust thickness. If you like it thicker, stir in the cornstarch slurry and simmer 3–5 minutes more until glossy and slightly thickened.
10. Taste and finish. Remove bay leaves. Taste, then adjust salt, pepper, and acid (a squeeze of lemon or a dash of vinegar can brighten things).

    Garnish with parsley and serve.

Keeping It Fresh

Fridge: Store in airtight containers for up to 4 days. The flavors deepen by day two—like, suspiciously good. Reheat gently on the stove or in the microwave with a splash of broth or water.

Freezer: Cool completely, then freeze up to 3 months.

Portion into meal-size containers for easy grab-and-heat. Thaw overnight in the fridge and warm on low. FYI: Squash softens slightly after freezing but still tastes amazing.

Make-ahead tip: Cook through step 7 (before adding squash), chill, then finish with fresh squash the day you serve for best texture.

Why This is Good for You

• Protein power: Beef provides iron, B12, zinc, and high-quality protein for energy and recovery.
• Fiber + micronutrients: Butternut squash delivers vitamin A, vitamin C, potassium, and gut-friendly fiber.
• Lower-guilt comfort: Balanced macros keep you full longer without raiding the pantry at 10 p.m.
• Anti-inflammatory support: Garlic, thyme, and paprika bring antioxidants and big flavor with minimal calories.

Don’t Make These Errors

• Rushing the sear: Pale beef equals pale flavor.

  Get that deep crust. It’s worth the extra minutes.

• Boiling aggressively: High heat makes beef tough. Gentle simmer = tender results.
• Adding squash too early: Overcooked squash turns to mush.

  Add it in the final stretch.

• Skipping deglaze: Those browned bits are the flavor vault. Wine or broth unlocks it. Don’t leave money on the table.
• Under-seasoning: Taste at the end.

  Broths vary, and so does your palate.

Recipe Variations

• Moroccan twist: Add 1 teaspoon ground cinnamon, 1 teaspoon ground coriander, and a handful of golden raisins. Finish with toasted almonds and cilantro.
• Smoky chipotle: Stir in 1–2 chopped chipotle peppers in adobo and swap half the broth for fire-roasted tomatoes. Garnish with lime and scallions.
• Coconut-curry: Replace 1 cup broth with coconut milk, add 2 tablespoons red curry paste, and finish with lime juice and basil.
• Veg-boost: Add kale or Swiss chard in the last 10 minutes.

  Mushrooms can join the party with the onions for extra umami.

• No-wine version: Use all beef broth and a splash of balsamic or red wine vinegar for brightness.
• Slow cooker: Sear beef and aromatics on the stovetop, then transfer to slow cooker with liquids and spices. Cook on Low 7–8 hours, adding squash for the last 2 hours.

FAQ

What cut of beef works best?

Beef chuck is ideal. It has enough marbling to stay juicy and become fall-apart tender with slow cooking.

Round or brisket can work, but chuck is the sweet spot for price, flavor, and texture.

Can I use pre-cut squash?

Absolutely. Pre-cubed butternut squash saves time and fingers. Just aim for uniform 1-inch cubes so they cook evenly and don’t dissolve.

How do I thicken the stew without cornstarch?

Reduce the liquid by simmering uncovered for 10–15 minutes, or mash a few pieces of squash into the broth.

You can also whisk in a small knob of room-temperature butter at the end for a silky finish—IMO, luxurious.

Is this stew gluten-free?

Yes, as written it’s naturally gluten-free. Just double-check that your broth and Worcestershire are certified gluten-free. Some brands sneak in wheat-based thickeners.

What should I serve it with?

Crusty bread, mashed potatoes, polenta, or buttered egg noodles.

If you’re keeping it lighter, a crisp green salad with a tangy vinaigrette balances the richness.

Can I make it in an Instant Pot?

Yes. Sauté beef and aromatics on Sauté mode, deglaze with wine, add remaining ingredients except squash. Pressure cook on High for 35 minutes, quick release, stir in squash, and pressure cook 4–5 more minutes.

Finish and season to taste.

How do I prevent greasy stew?

Trim excess surface fat from beef, use low-sodium broth, and skim fat from the top before serving. Chilling overnight makes it easy to remove the solidified fat layer.

Can I make it dairy-free?

It already is, unless you finish with butter. Use olive oil or ghee if you’re dairy-free, and you’re good to go.

The Bottom Line

Beef and Butternut Squash Stew is the reliable weeknight hero with weekend-level payoff.

It’s hearty, deeply savory, and quietly nutrient-dense—aka the rare combo that checks every box. Make it once and it becomes a cold-weather ritual. Your future self (and your dinner guests) will say thanks, loudly.