Easy Slow Cooker Harvest Beef Stew with Butternut Squash
Equipment
- Slow Cooker
Ingredients
- 1 1/2 pounds beef stew meat
- 3 cups cubed butternut squash
- 2 carrots, peeled and sliced
- 1 large onion, chopped
- 2 medium potatoes, cubed
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the beef stew meat in the bottom of the slow cooker.
- Add the cubed butternut squash, sliced carrots, chopped onion, cubed potatoes, and minced garlic on top of the meat.
- Pour the beef broth over the ingredients.
- Sprinkle the dried thyme, salt, and black pepper across the top.
- Stir everything together gently to distribute the seasonings.
- Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
- Stir once more before serving.
Notes
If the broth seems too thin after cooking, mash a few potato pieces against the side of the pot to help thicken it naturally. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stovetop with a splash of extra broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker
Cuisine: American
Equipment: Slow Cooker