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Slow Cooker Whole30 Beef Stew

Savory Slow Cooker Whole30 Beef Stew with Sweet Butternut Squash

This Slow Cooker Whole30 Beef Stew with Butternut Squash delivers hearty comfort and nutrition without gluten, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Sweet Onion Adds sweetness and depth; can use yellow or white onion as a substitute.
  • 4 medium Carrots Provide natural sweetness; try parsnips for a different flavor.
  • 2 stalks Celery Contributes aroma and slight crunch; feel free to omit.
  • 4 cups Butternut Squash A nutritious alternative to potatoes; can substitute with sweet potatoes.
For the Beef
  • 2 pounds Chuck Roast The best cut for stews; avoid pre-cut 'stew meat'.
For the Stew Base
  • 2 tablespoons Cornstarch or Arrowroot Powder Used for thickening; arrowroot is gluten-free.
  • 2 tablespoons Olive Oil For browning the meat; any neutral oil can be used.
  • 4 cloves Garlic Adds foundational flavor; fresh garlic is recommended.
  • 4 cups Beef Broth Imparts richness; swap with vegetable broth for a vegetarian option.
  • 14.5 ounces Crushed Tomatoes Bring acidity; fire-roasted tomatoes enhance flavor.
  • 2 teaspoons Italian Seasoning A blend of herbs that elevate flavor; use oregano and basil as substitutes.
  • 1 teaspoon Kosher Salt Enhances flavor; adjust to taste if using table salt.
  • 1/2 teaspoon Ground Pepper Provides heat; omit for a milder version.
  • 1 teaspoon Fresh Thyme Infuses herby notes; dried thyme can be used (1/3 amount).
  • 1 leaf Bay Leaf Adds fragrance; remember to remove before serving.

Equipment

  • Slow Cooker

Method
 

Preparation
  1. Begin by preparing your vegetables: Dice a sweet onion, slice several carrots, and chop celery if using. Layer these in the slow cooker.
  2. Cut the beef into cubes and toss them in cornstarch or arrowroot powder. Brown the beef cubes in a skillet over medium-high heat with olive oil.
  3. Remove the browned meat, then add minced garlic to the skillet. Sauté until fragrant, then pour in beef broth to deglaze, scraping the skillet.
  4. Place the browned beef into the slow cooker with the garlic-infused liquid, crushed tomatoes, seasoning, and butternut squash. Stir gently to combine.
  5. Cover and set the slow cooker to low for 6-8 hours, allowing flavors to meld beautifully.
  6. After cooking, stir the stew and adjust seasoning with additional salt and pepper if desired.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 950mgFiber: 6gSugar: 6gVitamin A: 3000IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

For best results, brown the beef properly and adjust seasonings before serving. Store leftovers in the fridge for up to 5 days or freeze for 2 months.

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