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!
For an easy alternative with pasta, try this Beef Goulash Recipe.
📖 Full Recipe
Beef and Squash Stew
Ingredients
- 2¼ teaspoon dried thyme
- 2 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- 5 tablespoon 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 ⅛ inch thick)
- 1 teaspoon olive oil
Instructions
- Combine thyme, salt and pepper; reserve 1 teaspoon 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.
- Toss squash with oil and 1 teaspoon 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.
Notes
Nutrition Per Serving
Main Dish Recipes
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Recipe by Tara Bench and Khalil Hymore. Photographer: Peter Ardito. Food Stylist: Susan Ottaviano. Prop Stylist: Michelle Wong. Originally published in LHJ 2/11
Mary M. Martinez says
Yummmm! That stew sounds amazing. And I get my recipes lots of different ways..... From blogs, from allrecipes.com and foodtv.com, from cookbooks, and from friends. So I have hard copies, copies saved on my computer, and copies saved on the internet. 🙂
Mary says
This looks fantastic! Will try soon!