Tender chuck roast pairs with classic stew veggies and butternut squash in this healthy fall stew made easy in the Instant Pot, pressure cooker or slow cooker.
If there’s one addition to my kitchen that I can’t quit raving about, it’s my Instant Pot, the slow cooker/pressure cooker/steamer and more 7-in-one cooker I’ve become a die hard fan of. I think it’s probably been my favorite topic of conversation since the first snowflake fell this winer and it was tops on my list for holiday gift giving.
So what is it that I love about the Instant Pot? It saves me valuable time in the kitchen, helped minimize my collection of duplicate appliances, and has made meal planning a habit I’m actually becoming a fan of.
If you haven’t become an Insta Pot loyalist yet, join the bunch of us that are. Isn’t it time to save yourself some time in the kitchen, too?
I made this classic Beef Stew with a slew of nutritious veggies in my Instant Pot on the pressure cooking setting, and the whole stew was cooked and ready to eat in just 40 minutes. Compare that to 2 hours or more on the stove top and you’ll know why I’m such a fan.
It’s just as easily prepared in the slow cooker, too, and I’m sharing both ways to fix it here.
Probably my favorite feature of the Instant Pot is the ability to sauté and brown right in the cooker. That means if you’re slow cooking or pressure cooking, there’s no need for dirtying up extra pans in the cooking process, and all of the browned flavor tidbits stay in the pan to add more flavor and depth to whatever you’re cooking.
Beef chuck roast is just the right cut for this type of stew thanks to its marbling that adds flavor and tenderness in a shorter amount of cooking time.
I toss the beef in a seasoned flour then cook it in batches to get a nice sear that adds more flavor to the stew.
Deglazing the pan with the red wine adds depth to the soup. Choose a bottle you’d enjoy drinking on its own, you don’t want to skimp on flavor with a cheap bottle that adds skunk instead of spunk. If wine isn’t your thing, go for straight beef broth instead.
The classic beef stew combination of carrots, potatoes, celery and onion are all represented here but I chose to add mushrooms—because we love ’em—and butternut squash because beef and butternut squash together simply make magic.
Tip: Save even more time by chopping up all of your veggies in advance, and storing them in tupperware containers in the fridge.
Recipe Ideas to Serve With Your Butternut Squash Beef Stew
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 4 tablespoons flour, divided
- 1 ½ teaspoons kosher salt and freshly ground black pepper
- 1 ½ teaspoon garlic salt
- 1 ½ teaspoons freshly ground black pepper
- 2 pounds beef chuck cut into cubes
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, pressed or minced
- 1 large onion, chopped, about 2 cups
- 3 ribs celery, chopped, about 1 cup
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon beef base
- 2 cups chopped carrots
- 1 pound cremini or brown mushrooms, quartered
- 12 ounces butternut squash, cubed
- 2 cups quartered new red potatoes
- 2 bay leaves
- 6 thyme stems
- Place 2 tablespoons flour, kosher salt, garlic salt and freshly ground black pepper in a gallon freezer bag and toss to mix. Add the beef chuck cubes to the freezer bag and toss the cubes in the flour mixture to coat.
- Instant Pot or Pressure Cooker: Press sauté and heat 1 tablespoon of the oil. Add half of the floured beef cubes to the oil and brown the beef on all sides. Transfer the beef to a bowl. Add another tablespoon of oil to the pot and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Add this beef to the bowl. Add the remaining tablespoon of oil to the pot and cook the onion and celery for 4-5 minutes or until softened, then add to the bowl with the beef. Add the wine to the Instant Pot and bring to a boil, scraping the bits from the bottom of the cooker. Add the beef broth and the beef base to the Instant Pot and mix with the remaining 2 tablespoons of flour. Add the butternut squash, carrots, red potatoes and mushrooms to the pot with the bay leaves and thyme. Seal the Instant Pot and set to the Stew setting and cook for 30 minutes. Natural release, remove the bay leaves and serve.
- Slow Cooker: In a large dutch oven over medium high heat, warm 1 tablespoon of the oil and add half of the floured beef cubes, then brown the beef on all sides. Transfer the beef to the slow cooker. Add another tablespoon of oil to dutch oven and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Add to the slow cooker. Add the remaining tablespoon of oil to the pot and cook the onion and celery for 4-5 minutes or until softened, then add to the slow cooker with the beef. Add the wine to the Dutch oven and bring to a boil, scraping the bits from the bottom of the pot. Whisk the 2 remaining tablespoons of flour into 2 tablespoons of the beef broth, then mix into the rest of the liquid and beef base and add to the slow cooker with the vegetables, bay leaves, and thyme. Cook on high for 4 hours or low for 8 hours. Remove the bay leaves and serve.
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