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Cozy Dutch Oven Beef and Butternut Squash Stew – Best Easy Dinner

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A hearty, one-pot beef stew where butternut squash melts into a velvety, sweet-savory broth. Fall-apart tender beef and simple ingredients make this the ultimate cozy dinner.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 3–4 cups)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot), optional
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 2 bay leaves
  • 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch mixed with 2 tablespoons cold water for gluten-free), optional

Instructions

  1. Prep the beef and squash. Pat the beef cubes dry with paper towels. Season them generously with 1 teaspoon salt and 1/2 teaspoon pepper. Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes. Set the squash aside.
  2. Sear the beef in batches. Heat 1 tablespoon olive oil in your Dutch oven over medium-high heat until it shimmers. Add half the beef cubes in a single layer—don’t crowd the pot. Let them sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for another 2-3 minutes. Transfer the seared beef to a plate and repeat with the remaining oil and beef.
  3. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pot and cook for 4-5 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Bloom the tomato paste and spices. Stir in the tomato paste, dried thyme, smoked paprika, and ground cinnamon. Cook for 1-2 minutes, stirring constantly.
  5. Deglaze the pot. Pour in the red wine (or extra broth) and scrape the bottom of the pot with your wooden spoon to release all the flavorful browned bits. Let the liquid simmer for 2-3 minutes until slightly reduced.
  6. Add the broth and beef. Pour in the beef broth, add the bay leaves, and return the seared beef to the pot along with any accumulated juices. Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 45 minutes.
  7. Add the butternut squash. After 45 minutes, gently stir in the cubed butternut squash. Cover the pot again and continue simmering for another 30-40 minutes, until the squash is tender when pierced with a fork and the beef is fall-apart tender.
  8. Thicken the stew (optional). If you prefer a thicker broth, mix 2 tablespoons all-purpose flour with 1/4 cup cold water until smooth. Stir this slurry into the stew and let it simmer uncovered for 5 minutes.
  9. Finish and serve. Remove the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread or over mashed potatoes.

Notes

For best flavor, sear the beef in batches and don’t skip the browning step. The stew tastes even better the next day. For a gluten-free version, skip the flour thickener and let the squash naturally thicken the broth. If not using wine, substitute with 1 extra cup beef broth plus 1 tablespoon balsamic vinegar.

Nutrition

Keywords: beef stew, butternut squash stew, Dutch oven recipe, one-pot meal, fall recipe, cozy dinner, beef and squash

Find it online: https://gleefulfork.com/cozy-dutch-oven-beef-and-butternut-squash-stew-best-easy-dinner/