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Butternut Squash and Sage Beef Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 3 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh sage, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces and cook until browned on all sides, about 5 minutes total. Transfer the beef to the slow cooker.
  • Add the onion, carrots, garlic, butternut squash, tomato paste, sage, salt, and pepper to the slow cooker.
  • Pour the beef broth over the ingredients and stir gently to combine everything.
  • Cover and cook on low for 8 hours or until the beef is fork-tender and the squash is soft.
  • Taste and adjust salt or pepper if needed before serving.

Notes

The butternut squash breaks down slightly during cooking and helps thicken the broth naturally, so avoid stirring too vigorously near the end. If you prefer a stronger sage flavor, stir in an extra teaspoon of chopped fresh sage right before serving. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet