Description

Whole30 Beef Stew with Butternut Squash gives new meaning to comfort food. No potatoes means no starchy heaviness. Brown your beef to get a crisp crust and build a fond with garlic and broth. Layer with your mirepoix, other vegetables and seasonings, and set on low for 6-8 hours. Test and adjust seasoning as needed. Serve up steaming.

Ingredients

Scale

1 medium sweet onion, diced to 1”
2 medium carrots, peeled and sliced into ½” coins
2 stalks celery, sliced into ½” coins
2 lb chuck roast, large fat deposits trimmed, cut into 2” cubes
2 tbsp cornstarch or arrowroot powder
2 tbsp olive oil
2 cloves garlic, minced
1 c beef broth
28-oz can crushed tomatoes
1 tsp italian seasoning
1.5 tsp kosher salt
1 tsp ground pepper
2 sprigs fresh thyme
1 bay leaf
½ medium butternut squash, peeled and cubed (2 cups)

Instructions

Step: Layer the onion, carrot, and celery over the bottom of the slow cooker.
Step: Place the beef into a large mixing bowl. Sprinkle the cornstarch or arrowroot powder over the beef, then toss until lightly coated on all sides.
Step: Heat a 12” skillet over medium high heat. Add the oil and heat until it shimmers. Add half the beef in a single layer and cook until well browned and good crust has formed, 3-4 minutes. Flip then cook on the other side until browned. Remove the beef using a slotted spoon and transfer to the slow cooker. Repeat with the remaining beef.
Step: Add the garlic to the rendered fat in the skillet. Cook, stirring frequently for 1-2 minutes, or until fragrant. Pour in the beef broth to deglaze the skillet and dissolve any browned bits; mix until the bottom of the pan is clean, then pour the liquid over the beef into the slow cooker.
Step: Add the diced tomatoes, italian seasoning, salt, and pepper to the slow cooker, then give everything a good stir. Top with the thyme and bay leaf, then layer the cubed butternut squash on top.
Step: Seal the slow cooker, then program to LOW 6-8 hours.
Step: Remove the lid and stir the stew. The squash should be tender and the beef should be falling apart and tender. Taste for seasoning and adjust with salt and pepper as needed. Ladle into bowls and serve immediately.

Notes

Store leftovers in a sealed container in the fridge for up to 5 days. Freeze leftovers in an airtight container for up to 2 months; defrost in the fridge overnight and reheat in a pot over medium heat, adding more beef broth if the stew is too thick.

Prep Time: 15 minutes
Cook Time: 380 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 532 kcal
Sugar: 5 g
Sodium: 485 mg
Fat: 37 g
Saturated Fat: 13 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 6 g
Protein: 29 g
Cholesterol: 107 mg

Keywords: Whole30, Paleo, Beef Stew, Slow Cooker, Gluten Free