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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!
Beef And Squash Stew
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”.
101652458The 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
Beef and Squash Stew
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
  • 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
  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*
Total Fat 84g 129%
Saturated Fat 35g 175%
Cholesterol 469mg 156%
Sodium 5394mg 225%
Potassium 7272mg 208%
Total Carbohydrates 186g 62%
Dietary Fiber 32g 128%
Sugars 16g
Protein 150g 300%
Vitamin A 1604.3%
Vitamin C 273.3%
Calcium 73.5%
Iron 195%
* 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

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