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Slow cooker beef and butternut squash stew blog post title with a picture of a white, square bowl full of stew sitting on a wooden table.

Slow Cooker Beef and Butternut Squash Stew

Quick and easy throw-and-go recipe that is perfect for a fall or winter dinner.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 2 servings
Course: Soup
Ingredients Equipment Method

Ingredients
  

  • 1/2 lb beef stew meat
  • 2 cups frozen butternut squash
  • 1/2 cup baby carrots
  • 1 can diced potatoes drained
  • 1/3 cup onion minced
  • 1 1/2 cup vegetable or beef broth
  • 1 tsp minced garlic
  • 1 bay leaf
  • 1/4 tsp rosemary
  • 1/2 tsp sea salt
  • 2 tsp cornstarch

Equipment

  • 1 Slow cooker

Method
 

  1. Put all ingredients except cornstarch into the slow cooker.
  2. Cook on low for 8-9 hours or high for 5-6 hours.
  3. Before serving, mix the cornstarch with a few tablespoons of cold water to create a slurry. Mix into the stew to thicken it.