This butternut squash beef stew is the ultimate fall comfort meal. If you love butternut squash, you will absolutely love this recipe!
Tender stew beef, sweet butternut squash, and fragrant herbs simmer together in a flavorful gravy. It’s made in one pot, and the leftovers taste even better the next day!
I always make my Dutch oven beef stew in the fall, and what better way to celebrate fall’s harvest with this butternut squash beef stew! It’s a delicious twist on the classic beef stew recipe.
This butternut squash beef stew simmers low and slow until the beef just melts in your mouth, and the tender butternut squash (and maple syrup!) infuse the stew with a touch of sweetness that compliments all the savory flavors. It’s just as delicious as my Honey Balsamic Chuck Roast!
Looking for more comforting roasts? Try my Dutch Oven Pot Roast and Italian Pot Roast.
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Why I Love This Recipe
- Cozy and hearty. This butternut squash beef stew is comfort food in a bowl.
- A complete one pot meal. The Dutch oven takes care of everything! Pair with a side of warm bread or greens.
- Balance of sweet and savory. The butternut squash, balsamic vinegar, and maple syrup add a touch of sweetness to the savory flavors.
- Freezer-friendly. This butternut beef stew freezes really well, so make a big batch to enjoy all winter long!
Ingredient Notes
Here are a few ingredient notes from recipe testing that I hope you find helpful when grocery shopping.
- Beef chuck roast: Excess fat trimmed and cut into about 1-inch cubes. Find a well-marbled chuck roast for extra flavor. You can also use pre-cubed stew beef.
- Butternut squash: Peeled and diced. Cut into about 1-inch cubes. I’d recommend using fresh squash instead of frozen for best texture.
- Red onions and minced garlic: These aromatics that help form the flavor base of the stew.
- Tomato paste: Tomato paste is packed with flavor, and it’s great for stews.
- Bay leaves and rosemary: Fresh herbs infuse the butternut squash beef stew with amazing aromatic flavors. If using dried, use about ⅓ of the amount of fresh.
- Maple syrup: My secret ingredient! Its subtle sweetness balances the savory and tangy flavors of the stew, adding a warm, fall-inspired touch.
- Balsamic vinegar: A touch of acidity to balance flavors.
- Red wine: Adds richness and depth. If not using wine, substitute with more beef broth and an extra splash of balsamic vinegar.
- Beef broth: Using good quality beef broth is key.
- All-purpose flour: Helps thicken the stew to make a nice gravy.
- Kosher salt, ground black pepper, olive oil, Italian parsley
- Optional: If you’d like, add a just a little dash of ground nutmeg at the end for warm spiced flavors.
As always, ingredients quantities to make this butternut squash beef stew can be found in the recipe card down below.
How to Make Butternut Squash Beef Stew
Step 1 | Season and sear beef
Cut the beef into 1-inch cubes, then season generously with salt, pepper, and a drizzle of olive oil. Heat a large 6-quart Dutch oven over medium-high heat and sear the beef in batches until golden brown and caramelized. Remove from the pot and set aside.
Tip: Avoid overcrowding. Too much meat at once will cause it to steam rather than sear. If excess moisture builds up, absorb with a paper towel to ensure the beef browns well.
Step 2 | Sauté aromatics
Reduce heat to medium, then add more olive oil to cook the onions until softened, about 6 minutes. Stir in minced garlic and saute for another 1-2 minutes until fragrant. Add the tomato paste, stirring to coat. Then add balsamic vinegar and maple syrup.
Step 3 | Add liquid
Next, stir in the red wine and simmer for about 1 minute. Then, add the beef broth and bring to a simmer.
Step 4 | Add beef and slowly simmer
To thicken the stew: In a bowl, dissolve ¼ cup of all-purpose flour with ½ cup of water to make a slurry, then stir it into the stew and let thicken as it simmers.
Return seared beef into the pot along with the fresh herbs. Season with salt and pepper to taste. Bring back to low boil then reduce to a simmer. Cover and cook on the stovetop for 1 hour.
Step 5 | Add butternut squash
After 1 hour, add the cubed butternut squash and cook, covered, for another 30 minutes until the squash and the beef are tender. To serve, garnish with parsley and there you have it, the best butternut squash beef stew!
Tips for Success
- Don’t skip searing the beef, it’s essential for deep, rich flavors! Be sure not to overcrowd the pot; sear in batches if needed. The browned bits left behind after searing add incredible depth and richness to the stew.
- Use a large 6-quart Dutch oven to make sure it all fits and simmers properly. If you don’t have a Dutch oven, any heavy duty pot will work. It doesn’t need to go into the oven.
- Find a well-marbled (but not fatty) piece of chuck roast. The extra marbling will add amazing flavor!
- Add the butternut squash in the last 30 minutes of cooking so they don’t get too soft or mushy.
Make Ahead and Freezing
Prep ahead: Get all your ingredients for the butternut squash beef stew prepped in advance. You can cut the beef and butternut squash, as well as the vegetables, and keep refrigerated for 1 day until ready to cook.
Make ahead: Cook the stew as directed, then let cool completely. Refrigerate in airtight containers for up to 3 days. It will taste even better the next day! Reheat on the stovetop with a splash of broth.
Freeze: Let beef stew cool completely then store in freezer-safe containers or bags for up to 3 months. To reheat, thaw overnight in the fridge or reheat from frozen in a saucepan.
Recipe FAQs
I’d recommend getting a nicely marbled (but not too fatty) chuck roast. Pre-cubed stew beef works too.
Yes, substitute with beef broth plus a splash of balsamic vinegar for that acidity.
I’d recommend using fresh butternut squash for the best texture. Sometimes frozen butternut squash can turn mushy.
Yes, sear the beef then sauté the aromatics over the stovetop first, then finish cooking in the slow cooker for 8 hours on low, or 4 hours on the high setting.
Pairing and Serving Ideas
Veggies: The beef stew goes really well with Lemon Green Beans or this Warm Brussels Sprouts Salad!
Bread: A toasted piece of baguette is the way to go! If you like homemade bread, try my Garlic Dinner Rolls or Honey Butter Rolls.
Starch: Try the stew with this flavorful Garlic Butter Rice or these easy Buttered Noodles.
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Butternut Squash Beef Stew
Equipment
Ingredients
- 3 pounds boneless beef chuck roast - excess fat trimmed
- 1 ½ teaspoons Kosher salt
- 1 teaspoon ground black pepper
- Olive oil
- 1 large red onion - chopped
- 6 cloves fresh garlic - minced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 cup red wine - or beef broth
- 4 cups beef broth - plus more as needed
- ¼ cup all-purpose flour
- 3 bay leaves - fresh or dried
- 2 sprigs fresh rosemary
- 4 cups diced butternut squash - 1-inch cubes
- Chopped Italian parsley - for garnish
Instructions
- Cut beef into 1-inch cubes. Pat dry thoroughly, then season with 1 ½ teaspoon Kosher salt, 1 teaspoon ground black pepper, and a few drizzles of olive oil.
- Heat a few drizzles of oil in a large 6-quart Dutch oven over medium-high heat. Sear the beef until caramelized and golden brown. It's important to sear in batches in order to not overcrowd the pot, otherwise it will steam and not brown. Remove from the pot and set aside. Tip: The beef may release moisture, absorb it with paper towel to encourage better browning.
- Reduce heat to medium, then add more olive oil. Add the onions and cook for about 5 minutes until softened. Then, stir in minced garlic and thyme for another 1-2 minutes until fragrant.
- Add the tomato paste, stirring to coat. Then, stir in balsamic vinegar and maple syrup.
- Next, add the red wine and simmer about 2 minutes. Then add beef broth and bring back to a low simmer.
- In a bowl, dissolve ¼ cup flour with ½ cup room temp water to make a slurry. Stir in the slurry into the pot. It will thicken as it simmers.
- Return the seared beef into the pot, along with bay leaves an rosemary. Season with salt and pepper to taste. Bring back to a low simmer. Cover and cook over low heat on the stovetop for 1 hour, stirring occasionally.
- Next, add butternut squash and continue cooking, covered, for another 30 minutes until tender.
- To serve, garnish with chopped parsley. Serve with bread or your favorite sides, and enjoy!
Notes
- Sear in batches to avoid steaming. If the beef starts to release moisture, absorb it with paper towel.
- Use fresh butternut squash rather than frozen. Frozen squash can sometimes turn a bit too mushy.
Add the cubed butternut squash in the last 30 minutes of cooking so they don’t get too soft. - Make ahead: Cook the stew as directed, then let cool completely. Refrigerate in airtight containers for up to 3 days.
- Reheat on the stovetop or in the microwave oven with a splash of broth.
- Freezing: Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, or reheat straight from frozen over the stovetop, adding extra broth as needed.
- Optional: If you’d like, add a just a little dash of ground nutmeg at the end for warm spiced flavors.
- Red wine: Beef broth plus a splash of balsamic vinegar.
- Fresh herbs: If using dried, use about ⅓ of the amount of fresh.
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