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Why You'll Love This warm slow cooker beef and winter squash stew for family dinner
- Easy to Make: This recipe is a breeze to prepare, and the slow cooker does all the work for you.
- Hearty and Comforting: The combination of beef, winter squash, and savory spices will leave you feeling full and satisfied.
- Perfect for a Crowd: This recipe makes a large batch of stew, making it perfect for family dinners, potlucks, or special occasions.
- Customizable: You can easily customize this recipe to suit your tastes by adding your favorite spices, herbs, or vegetables.
- Make-Ahead Friendly: This stew can be made ahead of time, making it perfect for busy weeknights or meal prep.
- Affordable: This recipe uses affordable ingredients, making it a budget-friendly option for families.
- Nutritious: This stew is packed with nutrients from the beef, winter squash, and vegetables, making it a healthy option for families.
- Freezer Friendly: This stew can be frozen for up to 3 months, making it perfect for meal prep or future meals.
Ingredient Breakdown
The key ingredients in this recipe are the beef, winter squash, onions, garlic, and beef broth. The beef provides a rich, meaty flavor, while the winter squash adds natural sweetness and creamy texture. The onions and garlic add a depth of flavor, while the beef broth helps to bring everything together. When selecting these ingredients, choose a good quality beef that's suitable for slow cooking, and opt for a variety of winter squash that's sweet and tender. You can also customize this recipe by adding your favorite spices, herbs, or vegetables to suit your tastes.
How to Make warm slow cooker beef and winter squash stew for family dinner
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Reduce the heat to medium and add the onions to the skillet. Cook until they're softened and translucent, about 5 minutes.
Add the garlic, salt, and pepper to the skillet and cook for 1 minute, until fragrant.
Add the winter squash to the skillet and cook for 5 minutes, until it starts to soften.
Add the beef broth and browned beef to the slow cooker. Stir to combine, then cover and cook on low for 8 hours or high for 4 hours.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
Choose a beef that's suitable for slow cooking, such as chuck or brisket. This will ensure that the beef is tender and flavorful.
Winter squash can become mushy if it's overcooked. Cook it until it's tender, but still retains some firmness.
Choose a variety of winter squash that's sweet and tender, such as butternut or acorn squash.
Add a splash of vinegar or lemon juice to the stew to balance the flavors and add brightness.
Try adding different spices or herbs to the stew to give it a unique flavor. Some options include cumin, paprika, or thyme.
Let the stew rest for 10-15 minutes before serving. This will allow the flavors to meld together and the meat to become tender.
Serve the stew with crusty bread or over mashed potatoes to soak up the flavorful broth.
Freeze the stew for up to 3 months and reheat it when you're ready for a delicious, comforting meal.
Common Mistakes to Avoid
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Not Browning the Beef: Failing to brown the beef can result in a stew that's lacking in flavor and texture. Take the time to brown the beef properly to get the best results.
Fix: Brown the beef in a skillet before adding it to the slow cooker. This will give the stew a rich, meaty flavor.
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Overcooking the Winter Squash: Overcooking the winter squash can make it mushy and unappetizing. Cook it until it's tender, but still retains some firmness.
Fix: Cook the winter squash until it's tender, but still firm. Check it regularly to avoid overcooking.
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Not Seasoning the Stew: Failing to season the stew can result in a dish that's lacking in flavor. Take the time to taste and adjust the seasoning as needed.
Fix: Taste the stew regularly and adjust the seasoning as needed. Add salt, pepper, or other spices to taste.
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Not Letting it Rest: Failing to let the stew rest can result in a dish that's not as flavorful or tender as it could be. Let it rest for 10-15 minutes before serving.
Fix: Let the stew rest for 10-15 minutes before serving. This will allow the flavors to meld together and the meat to become tender.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to the stew to give it a spicy kick.
Try using different types of winter squash, such as acorn or butternut squash, to change up the flavor and texture of the stew.
Add some canned beans, such as kidney or black beans, to the stew to increase the protein and fiber content.
Try using different types of meat, such as pork or lamb, to change up the flavor and texture of the stew.
Add some canned tomatoes or fresh cherry tomatoes to the stew to add some acidity and flavor.
Try using different types of broth, such as chicken or vegetable broth, to change up the flavor of the stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe can be frozen for up to 3 months. Thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
What type of beef is best for this recipe?
The best type of beef for this recipe is a tougher cut, such as chuck or brisket. These cuts are perfect for slow cooking and will become tender and flavorful as they cook.
Can I use different types of squash?
Yes! You can use different types of winter squash, such as acorn or butternut squash, to change up the flavor and texture of the stew.
How do I know when the stew is done?
The stew is done when the beef is tender and the vegetables are cooked through. You can check the internal temperature of the stew to ensure it reaches a safe minimum internal temperature of 165°F (74°C).
Can I make this recipe in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the beef and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer until the stew is done.
Can I add other ingredients to this recipe?
Yes! You can add other ingredients to this recipe to change up the flavor and texture. Some options include diced tomatoes, beans, or other vegetables. Just be sure to adjust the cooking time and seasoning as needed.
How do I reheat this recipe?
You can reheat this recipe in the microwave, on the stovetop, or in the oven. Simply heat it to an internal temperature of 165°F (74°C) and serve.
warm slow cooker beef and winter squash stew for family dinner
Ingredients
- 2 lbs beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups mixed winter squash, peeled and cubed
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups frozen peas and carrots
- 1 cup diced potatoes
Instructions
- Step 1: Brown the Beef. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove the beef from the skillet and set aside.
- Step 2: Soften the Onions. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened, about 5 minutes.
- Step 3: Add the Garlic and Squash. Add the minced garlic and cubed winter squash to the skillet. Cook for an additional 2-3 minutes, until the garlic is fragrant and the squash is slightly tender.
- Step 4: Add the Broth and Tomato Paste. Add the beef broth, tomato paste, thyme, salt, and pepper to the skillet. Stir to combine and bring the mixture to a boil.
- Step 5: Transfer to the Slow Cooker. Transfer the mixture to a slow cooker and add the browned beef. Cook on low for 6 hours or high for 3 hours.
- Step 6: Add the Peas and Carrots. About 30 minutes before serving, add the frozen peas and carrots to the slow cooker. Stir to combine and continue cooking.
- Step 7: Serve and Enjoy. Serve the stew hot, garnished with fresh herbs if desired.
- Step 8: Optional - Add Potatoes. If using diced potatoes, add them to the slow cooker about 2 hours before serving. Cook until the potatoes are tender.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Brown the beef and cook the vegetables ahead of time, then assemble and cook the stew in the slow cooker.
- Substitution: Use ground beef or pork instead of beef stew meat if desired.
- Pro tip: Use a variety of winter squash, such as butternut and acorn, for a colorful and flavorful stew.
- Variation: Add other vegetables, such as diced bell peppers or chopped kale, to the stew for added flavor and nutrition.
- Leftover tip: Use leftover stew as a filling for sandwiches or as a topping for baked potatoes.
