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UW Health SMPH
American Family Children's Hospital

Beef Stew with Butternut Squash




1 pound boneless beef chuck roast

2 tablespoons all-purpose flour

2 tablespoons vegetable oil

1 pound new potatoes, quartered

1 pound butternut squash, peeled, seeded, and cut into 1-inche pieces (2 ½ cups)

2 small onions, cut into wedges

2 cloves garlic, minced

1 14-ounce can low-sodium beef broth

1 cup vegetable juice

2 tablspoons Worcestershire sauce

1 tablespoon lemon juice

½ teaspoon sugar

½ teaspoon paprika

¼ teaspoon black pepper

1/8 teaspoon ground allspice

1 9-ounce package green beans





Trim fat from meat.  Cut meat into 1-inch pieces.  Place flour into a large resealable plastic bag.  Add meat pieces, shaking to coat. 


In a large skillet, heat oil over medium heat.  Brown meat in hot oil.  Drain off fat.


In slow cooker, combine meat, potatoes, squash, onions and garlic. 


In a large bowl, combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar paprika, pepper and allspice.  Pour over meat mixture.


Cover and cook on low-heat setting for 10 to 12 hrs or on high-heat setting for 5 to 6 hours.


If using low-heat setting, turn to high-heat setting. 


Stir in green beans.  Cover and cook for 15 minutes more. 


Makes 6 servings.



Nutritional Information Per Serving


Calories - 304
Protein - 19 g 
Fat - 13 g
Fiber - 4 g

Sodium - 456 mg