Beef And Squash Stew

Beef and squash stew in the slow cooker is just what you need for the winter weekend. This healthful, low-fat and veggie-packed dinner is also great for detoxing after the holidays.

I wanted a stew loaded with vegetables. I often feel like with just beef stew you have to make a separate salad or vegetable side to make a complete meal. This beautiful and tasty dish is basically a one pan meal! Also, did I just say a slow cooker recipe was beautiful?? HA! It totally is!

I used thin slices of butternut squash for the top of the stew. To thinly slice the squash for the top use a mandolin or slicer. The slices don't have to be perfect. Just arranged in an overlapping pattern they braise to be tender and act as a beautiful "crust".
The fennel and squash add a slight sweetness to this dish, but also makes it healthy and hearty. I added tomatoes for richness and a little tangy acidity with the tender beef and sweet veggies. This dinner is family friendly but also diet friendly!

5 from 1 vote

Print

Beef and Squash Stew

Work Time

30 mins

Cook Time

5 hrs

Total Time

8 hrs 30 mins

 

Layers of healthy butternut squash on top make this dish extra good.

Course: Main Course

Cuisine: American

Keyword: beef and squash, slow cooker, Stew

Calories: 2034 kcal

Ingredients

• 2¼ tsp dried thyme
• 2 tsp kosher salt
• ¾ tsp ground black pepper
• 5 tbsp cornstarch
• 1 ½ lbs lean boneless beef chuck or round roast cut into 1-inch pieces
• 1 medium fennel bulb cut into ½ -inch wedges
• ¾ lb Yukon Gold potatoes cut into 1-inch pieces
• 1 can (28-oz can) whole tomatoes drained and halved
• 1 small butternut squash peeled, seeded and sliced 1/8 inch thick
• 1 tsp olive oil

Instructions

1. Combine thyme, salt and pepper; reserve 1 tsp of the mixture and stir cornstarch into the remainder. Toss the beef, fennel and potato in the cornstarch mixture and place in a 6-qt slow cooker, fitting the ingredients tightly; add tomatoes.

2. Toss squash with oil and 1 tsp of the thyme mixture. Arrange the smaller pieces of squash on top of stew in a circular pattern, then repeat with the larger rounds to create a second layer; cover and cook 4½hr on high or 8 hr on low.

Recipe Notes

This beautiful and tasty dish is basically a one pan meal!

Nutrition Facts

Beef and Squash Stew

Amount Per Serving

Calories 2034 Calories from Fat 756

% Daily Value*

Fat 84g129%

Saturated Fat 35g219%

Cholesterol 469mg156%

Sodium 5394mg235%

Potassium 7272mg208%

Carbohydrates 186g62%

Fiber 32g133%

Sugar 16g18%

Protein 150g300%

Vitamin A 80215IU1604%

Vitamin C 225.5mg273%

Calcium 735mg74%

Iron 35.1mg195%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe by Tara Bench and Khalil Hymore
Photographer: Peter Ardito
Food Stylist: Susan Ottaviano
Prop Stylist: Michelle Wong
Originally published in Ladies' Home Journal February 2011