Picture of a bowl filled with beef and butternut squash stew with a recipe title overlay

Slow Cooker Beef and Butternut Squash Stew

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Have you ever made a butternut squash stew? This was my first time, and I was happy that I did! In fact, I only tried butternut squash for the first time a couple of years ago. We never really used any of the winter squash when I was growing up, so I guess I’d never really thought about using them. I really like butternut and acorn squash though.

I have to admit that I haven’t really been using butternut squash a lot in recipes, but have wanted to include it more. Being single, butternut squash can go a long way. Luckily, it freezes well raw and so I was able to cut it up into small 1 inch pieces and froze in 2 cup packages. That actually makes it perfect to grab a bag when I want to make recipes like this!

I really love beef stew and since the weather is getting warmer, I knew that this might be one of my last chances to fix some stew until the fall. Beef stew is just one of those meals that are too heavy for me during the warm SC summer nights….even if it is done in the slow cooker.

This version is very similar to a classic beef stew, with butternut squash added. It tasted delicious and certainly left my house smelling yummy too! That is definitely one benefit of using a slow cooker!

If you use arrowroot powder as a thickener, this recipe is grain-free. If you use brown rice flour or organic cornstarch it is gluten-free.

For those who don’t do white potatoes, feel free to substitute cauliflower!

Picture of a bowl filled with beef and butternut squash stew with a recipe title overlay

Slow Cooker Beef and Butternut Squash Stew

This simple and hearty stew is perfect for a chilly fall or winter meal.
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course Main Course, Soup
Servings 2 servings


  • slow cooker


  • 1/2 pound beef stew meat
  • 2 cups butternut squash cut into 1 inch cubes
  • 1 carrot peeled and sliced
  • 1 small potato diced
  • 1/2 small onion chopped
  • 1 1/2 cups broth
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1/4 tsp rosemary
  • 1/2 tsp sea salt
  • 2 tsp arrowroot powder, cornstarch or brown rice flour


  • Put all ingredients except arrowroot power into the slow cooker.
  • Cook on low for 8-9 hours or high for 5-6 hours.
  • Before serving, mix the arrowroot with a teaspoon or two of water.
  • Add to stew and mix well.
  • Allow the broth to thicken for a few minutes before serving.

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