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Cozy Beef Stew with Butternut Squash and Potatoes
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 4 medium potatoes, cut into large chunks
  • 2 cups butternut squash, peeled and cubed
  • 1 large onion, diced
  • 3 carrots, sliced
  • 3 cups beef broth
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the potato chunks, butternut squash cubes, diced onion, and sliced carrots on top of the beef.
  • Pour the beef broth over the ingredients.
  • Sprinkle the minced garlic, dried thyme, salt, and black pepper across the top.
  • Stir gently to combine everything, then cover the slow cooker.
  • Cook on low for 8 hours until the beef is tender and the vegetables are soft.

Notes

Stir the stew once or twice during the last hour of cooking if you are home to help the potatoes stay chunky instead of breaking down. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of extra broth to loosen the texture. Skip the carrots if you want a stricter focus on the squash and potatoes.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board