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Why You'll Love This slow cooker beef and winter squash stew for budget friendly dinners
- Easy to Make: This recipe is incredibly easy to prepare, and it's perfect for busy weeknights or weekends.
- Budget-Friendly: The ingredients for this recipe are very affordable, making it a great option for families or individuals on a budget.
- Hearty and Filling: This stew is made with tender beef and nutritious winter squash, making it a filling and satisfying meal.
- Customizable: You can customize this recipe to your liking by adding different spices or ingredients, such as potatoes or carrots.
- Perfect for Slow Cookers: This recipe is designed specifically for slow cookers, making it easy to prepare and cook while you're busy with other things.
- Great for Meal Prep: You can make this recipe in large batches and refrigerate or freeze it for later, making it a great option for meal prep.
- Nutritious: This recipe is made with nutritious ingredients, including beef, winter squash, and vegetables, making it a healthy option for families or individuals.
- Delicious: The combination of flavors in this recipe is absolutely delicious, making it a great option for special occasions or everyday meals.
Ingredient Breakdown
The key ingredients in this recipe are beef, winter squash, onions, garlic, and beef broth. The beef is the main protein source, and it's best to use a tougher cut of meat, such as chuck or brisket, that becomes tender and falls apart easily after cooking. The winter squash adds natural sweetness and creamy texture to the stew, while the onions and garlic add a depth of flavor. The beef broth is used to add moisture and flavor to the stew, and it's best to use a low-sodium broth to avoid over-salting the dish. You can also customize this recipe by adding other ingredients, such as potatoes or carrots, to make it even heartier.
How to Make slow cooker beef and winter squash stew for budget friendly dinners
Heat a large skillet over medium-high heat and add the beef. 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 beef broth and winter squash to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 8-10 hours, or until the beef is tender and the squash is cooked through.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
Choose a tougher cut of meat, such as chuck or brisket, for the best results. These cuts become tender and fall-apart easy after cooking.
Cook the squash until it's tender, but still holds its shape. Overcooking can make it mushy and unappetizing.
Add aromatics like onions, garlic, and spices to the skillet before cooking the beef for added depth of flavor.
Use low-sodium beef broth to avoid over-salting the stew. You can always add more salt to taste, but it's harder to remove excess salt.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to become tender.
Try different spice combinations to find the one you like best. You can add a pinch of cumin, paprika, or chili powder to give the stew a unique flavor.
Add some heat to the stew by adding diced jalapenos or red pepper flakes. This will give the stew a nice spicy kick.
Garnish the stew with fresh herbs like parsley, thyme, or rosemary to add a pop of color and freshness to the dish.
Common Mistakes to Avoid
-
Overcooking the Beef:
Fix: Cook the beef until it's tender, but still holds its shape. Overcooking can make it tough and dry.
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Not Browning the Beef:
Fix: Brown the beef in a skillet before adding it to the slow cooker to add flavor and texture to the stew.
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Not Using Low-Sodium Broth:
Fix: Use low-sodium beef broth to avoid over-salting the stew. You can always add more salt to taste, but it's harder to remove excess salt.
-
Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to become tender.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the stew to give it a spicy kick.
Try using different types of winter squash, such as butternut or acorn squash, to change up the flavor and texture of the stew.
Add diced potatoes to the stew to make it even heartier and more filling.
Use ground beef instead of chuck or brisket to make the stew more budget-friendly and easier to cook.
Add sliced or diced carrots to the stew to add more flavor and nutrients.
Use beef short ribs instead of chuck or brisket to make the stew more tender and fall-off-the-bone delicious.
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 3-4 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3-4 months. Make sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can freeze it in airtight containers or freezer bags, and thaw it overnight in the refrigerator before reheating.
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 use ground beef instead of chuck or brisket?
Yes, you can use ground beef instead of chuck or brisket. However, keep in mind that ground beef will cook more quickly and may make the stew more prone to drying out. You can add a little more beef broth to compensate for this.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as carrots, potatoes, or green beans. Just be sure to adjust the cooking time and liquid accordingly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free beef broth and avoid adding any gluten-containing ingredients.
Can I make this recipe in a Dutch oven instead of a slow cooker?
Yes, you can make this recipe in a Dutch oven instead of a slow cooker. Just brown the beef and cook the vegetables in the Dutch oven, then add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, covered, for 2-3 hours, or until the beef is tender.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3-4 months. Just be sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
Is this recipe suitable for a crowd?
Yes, this recipe is suitable for a crowd. You can easily double or triple the recipe to feed a larger group of people. Just be sure to adjust the cooking time and liquid accordingly.
Can I make this recipe in a Instant Pot?
Yes, you can make this recipe in an Instant Pot. Just brown the beef and cook the vegetables in the Instant Pot, then add the remaining ingredients and cook on high pressure for 30-40 minutes, or until the beef is tender.
Slow Cooker Beef and Winter Squash Stew for Budget Friendly Dinners
Ingredients
- 1 pound beef stew meat
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can diced tomatoes
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the Ingredients. Chop the onion, garlic, carrots, and celery. Peel and cube the butternut squash.
- Step 2: Brown the Beef. Heat a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove from heat and set aside.
- Step 3: Cook the Vegetables. In the same skillet, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
- Step 4: Add the Squash and Tomatoes. Add the cubed butternut squash and diced tomatoes to the skillet. Cook for an additional 2-3 minutes.
- Step 5: Assemble the Stew. In a large slow cooker, combine the browned beef, cooked vegetables, squash, and tomatoes. Add the beef broth, thyme, salt, and pepper. Stir to combine.
- Step 6: Cook the Stew. Cook the stew on low for 6-8 hours or high for 3-4 hours.
- Step 7: Serve and Enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make ahead: Cook the stew up to a day in advance and refrigerate or freeze until ready to serve.
- Substitution: Swap the beef broth for chicken broth or a combination of the two for a different flavor.
- Pro tip: Use a slow cooker liner to make cleanup easier and faster.
