Whole30 Beef Stew with Butternut Squash gives new meaning to "comfort food." No potatoes means no starchy heaviness - for you and your stew. Brown your beef to get a crisp, crust and build a fond with garlic and broth. Layer with your mirepoix, other vegetables and seasonings, and set on low for 6-8 hours. Test and adjust seasoning as needed. Serve up steaming.
2lbchuck roastlarge fat deposits trimmed, cut into 2” cubes
2tablespooncornstarch or arrowroot powder
2tablespoonolive oil
2clovesgarlicminced
1cbeef broth
28-ozcancrushed tomatoesfire roasted if available
1teaspoonitalian seasoning
1.5teaspoonkosher salt
1teaspoonground pepper
2sprigsfresh thyme
1bay leaf
½mediumbutternut squashpeeled and cubed (2 cups)
Instructions
Layer the onion, carrot, and celery over the bottom of the slow cooker.
Place the beef into a large mixing bowl. Sprinkle the cornstarch or arrowroot powder over the beef, then toss until lightly coated on all sides.
Heat a 12” skillet over medium high heat. Add the oil and heat until it shimmers. Add half the beef in a single layer and cook until well browned and good crust has formed, 3-4 minutes. Flip then cook on the other side until browned. It’s not necessary to brown all sides, but be sure a good crust is established on at least 2 sides for best flavor. Remove the beef using a slotted spoon and transfer to the slow cooker. Repeat with the remaining beef, and remove to the slow cooker.
Add the garlic to the rendered fat in the skillet. Cook, stirring frequently for 1-2 minutes, or until fragrant. Pour in the beef broth to deglaze the skillet and dissolve any browned bits; mix until the bottom of the pan is clean, then pour the liquid over the beef into the slow cooker.
Add the diced tomatoes, italian seasoning, salt, and pepper to the slow cooker, then give everything a good stir. Top with the thyme and bay leaf, then layer the cubed butternut squash on top.
Seal the slow cooker, then program to LOW 6-8 hours.
Remove the lid and stir the stew. The squash should be tender and the beef should be falling apart and tender. Taste for seasoning and adjust with salt and pepper as needed. Ladle into bowls and serve immediately.
Notes
Store leftovers in a sealed container in the fridge for up to 5 days.Freeze leftovers in an airtight container for up to 2 months; defrost in the fridge overnight and reheat in a pot over medium heat, adding more beef broth if the stew is too thick.