Crockpot Butternut Squash Beef Stew

I love when winter squash comes back into season. Butternut squash is sooo good!


1.5 pounds stew meat

2 small apples, diced

1 butternut squash cut into chunks (I microwave mine for a few minutes to soften, then peel, then cut)

1 small bag of baby carrots

5 stalks of celery chopped

1 large onion chopped

3 cups of chicken broth

1 cup of red wine

1/4 cup apple cider vinegar

2 tsp. of crushed garlic

Onion powder

Trader Joe’s 21 seasoning salute (or other herb blend)


Salt and Pepper


(If short on time in the morning, do all chopping of veggies at night and put in Crockpot and refrigerate)

Add onion, celery, squash, apples, and carrots to pot

Put beef in pot

Add red wine, chicken broth, and apple cider vinegar

Stir everything together

Add crushed garlic, along with a generous sprinkling of salt, pepper, and onion powder

Add about a Tbsp. each of seasoning blend and Thyme

Stir everything together again

Cook on low for 9 hours if you have timer, or all day

When you come home, add chicken broth if needed to desired stew thickness

Leave this in the morning:

Come home to this! (I forgot to take pictures in the bowls, it looked better there!)


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This looks seriously good, great recipe too.


You had me at butternut squash! 😉


Made this on Monday and enjoying my leftovers today. It’s so good! Thanks for sharing!