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Beef and Butternut Squash Stew
This warm, hearty soup is the perfect fall dinner. Serve in a bread bowl or simply serve in a regular bowl. The bread bowl really soaks up the extra flavor of soup and is incredible with it.
Course Salad
Cuisine American
Keyword easy soup recipes
Prep Time 15 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
Servings 6
Calories 368 kcal
2 large butternut squash peeled and cubed 1 ½ pounds stew beef cubed 2 tablespoons olive oil 1 cup potato cubed 2 celery stalks chopped ¼ cup onion chopped 32 ounces beef stock 3 garlic cloves minced 1 Tablespoons minced rosemary 1 Tablespoons thyme 1 Tablespoons ground sage 1 teaspoon salt 1 teaspoon pepper Extra Veggies to add if desired
Drizzle the olive oil in the bottom of a skillet over medium-high heat.
Brown the stew beef in the skillet for about 1-2 minutes per side.
Remove from heat and place in the slow cooker.
Add ALL remaining ingredients to your slow cooker and mix.
Set the slow cooker to cook for 4-6 hours.
Serve hot with crusty bread or in bread bowls!
Calories: 368 kcal | Carbohydrates: 39 g | Protein: 32 g | Fat: 11 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Cholesterol: 70 mg | Sodium: 765 mg | Potassium: 1731 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 26669 IU | Vitamin C: 63 mg | Calcium: 179 mg | Iron: 5 mg