Have you ever made a butternut squash stew? This was my first time, and I was happy that I did!
I have to admit that I haven’t really been using butternut squash a lot in recipes, but have wanted to include it more. Now that I am single, butternut squash can go a long way. Luckily, it freezes well raw and so I was able to cut it up into small 1 inch pieces and froze in 2 cup packages.
I really love beef stew and since the weather is getting warmer, I knew that this might be one of my last chances to fix some stew until the fall. Beef stew is just one of those meals that is too heavy for me during the warm SC summer nights….even if it is done in the slow cooker.
This version is very similar to a classic beef stew, with butternut squash added. It tasted delicious and certainly left my house smelling yummy too!
If you use arrowroot powder as a thickener, this recipe is grain free. If you use brown rice flour it is gluten free.
- 1/2 pound beef stew meat
- 2 cups butternut squash, cut into 1 inch cubes
- 1 carrot, sliced
- 1 small potato, diced
- 1/3 onion, chopped
- 1 1/2 cups vegetable broth
- 2 cloves garlic, minced
- 1 bay leaf
- 1/4 tsp rosemary
- 1/2 tsp sea salt
- 2 tsp arrowroot powder or brown rice flour
- Put all ingredients except arrowroot power into the slow cooker.
- Cook on low for 8-9 hours or high for 5-6 hours.
- Before serving, add the arrowroot powder to thicken broth.