I had two butternut squash to use and wondered if they could be done in the crock pot. So I went looking for a recipe. I have to say that this stew was awesome! It has a bit of a kick, but not bad. It tastes a lot better than it looks.
Crock Pot Beef and Butternut Squash Stew
1.5 lbs beef stew meat, chopped into 1″ pieces (I used 1 lb ground round, crumbled)
1 tbsp canola oil
5 small red or purple potatoes, chopped
3 large carrots, chopped
1 yellow onion, chopped
1 tsp minced garlic
10 oz sliced cremini mushrooms
1 2.5 lb butternut squash, peeled and chopped
1 quart beef broth (4 cups)
1 bay leaf
1 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tsp salt
2 tsp sugar
1/4 tsp black pepper
pinch of cayenne pepper
1/2 tsp paprika
1/2 cup flour
Place the flour in a shallow dish with the chopped beef. Toss well to coat. Heat the canola oil over medium high heat. Add the onion and saute for about five minutes until soft. Add the beef and garlic to the pan and continue sauteing until the beef has browned.
Place the beef, onions and garlic at the bottom of your Crock Pot. Next, add the bay leaf, butternut squash, mushrooms, chopped carrots and potatoes. Pour the beef broth over and add the Worcestershire, soy sauce, sugar and paprika— if you are using a 5 qt Crock Pot like me, it will almost overflow but don’t worry, it won’t! Also, it won’t look like there is enough liquid in the pot — there is.
Place the lid on the Crock Pot and turn the heat to low. Cook for 8-10 hours. Right before serving, add the salt and pepper to taste. Remove the bay leaf!
This stew freezes wonderfully and is a very comforting meal on cold rainy nights.
active time —- 10 minutes
total time — 10 hours