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Slow Cooker Winter Squash Beef Stew
Slow Cooker Winter Squash Beef Stew is a comforting, homemade stew made with lots of vegetables, including butternut and acorn squash.
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course:
dinner, Main Course, Soup
Cuisine:
American
Servings:
6
Calories:
393
kcal
Author:
Lyuba Brooke
Ingredients
2
lbs
stew beef
cut into about 1 inch chunks
1/2
cup
all purpose flour
1
lb
golden potatoes
2
medium carrots
1
yellow onion
1
medium acorn squash
1/2
medium butternut squash
Water to cover the meat and vegetables
hot
1
tbsp
Worcestershire sauce
3-4
springs of thyme
8
oz
of tomato sauce
2
bay leaves
1
tsp
paprika
salt
to taste
black pepper
to taste
Instructions
Cut the stew beef into 1-inch chunks. I like to trim some of the fat off but not all.
Place the beef in the slow cooker and sprinkle with flour. Stir well so that the meat is coated in flour.
Peel and chop your vegetable into about 1/2-1 inch cubes and add them to the pot.
Add hot water slowly, while stirring, until all the vegetables are covered.
Add the tomato sauce, Worcestershire sauce, paprika, salt and pepper. Stir well.
Throw in the bay leaf and thyme springs.
Cover and cook on LOW for about 8 hours. Remove and discard the bay leaves.
Nutrition
Calories:
393
kcal
|
Carbohydrates:
42
g
|
Protein:
38
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
94
mg
|
Sodium:
325
mg
|
Potassium:
1552
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
10662
IU
|
Vitamin C:
42
mg
|
Calcium:
115
mg
|
Iron:
6
mg