This autumn beef stew is the kind of one-pot dinner that makes the whole house smell like fall.
There’s nothing like a pot of this simmering on the stove on a cold afternoon. Tender chunks of beef chuck, carrots, potatoes, and sweet butternut squash sit in a rich, savory broth built from homemade beef bone broth and a splash of dry red wine. It’s deeply comforting, a little sweet, and tastes even better the next day.
This is the kind of meal that fills the house with the smell of autumn while it cooks, and it only gets better as it sits, which makes it one of my favorite make-ahead dinners for a busy week.
What to Serve with Butternut Squash Beef Stew
This stew is hearty enough to be a complete meal, but cornbread or a crusty sourdough loaf for soaking up the broth is non-negotiable in my house and makes it feel like a complete fall meal. It’s also delicious spooned over a bowl of buttered egg noodles or pasta.
Why You’ll Love This Recipe
- Savory with a hint of sweetness. Homemade bone broth and red wine build a rich base, while the butternut squash adds just enough sweetness to balance it.
- A true one-pot meal. Everything simmers together in the same Dutch oven.
- Tastes even better the next day. The flavors deepen as it sits, making it perfect for leftovers or meal prep.
- Freezer-friendly. Make a big batch and freeze portions for an easy dinner later in the season.
Frequently Asked Questions
Can I make this without red wine?
Yes. Replace it with additional beef broth, though the wine adds a deeper, more complex flavor.
Can I use chicken bone broth?
Beef bone broth is best here for a richer beef flavor, but chicken broth can work in a pinch.
Can I use sweet potatoes instead of butternut squash?
Yes, sweet potatoes make a good substitute, though they’ll make the stew slightly sweeter.
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the onions and garlic first, then transfer everything except the squash to the slow cooker. Cook on low until the beef is tender, then add the squash during the final 1–2 hours.
How long does this stew keep, and can I freeze it?
It keeps in the refrigerator for about 4 days and actually tastes better after the first day, once the flavors have had time to develop. To freeze, let it cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove top, adding a splash of broth since it thickens as it chills.
What’s the best cut of beef for stew?
Beef chuck roast is ideal. It has enough marbling and connective tissue to become fall-apart tender after a long simmer, unlike leaner cuts that can turn dry and stringy.
Can I use other root vegetables?
Yes. Parsnips, turnips, or rutabaga can stand in for some of the potatoes or carrots for a different seasonal twist, though cooking times may vary slightly depending on size.
Why add the squash later instead of at the start?
Butternut squash cooks faster than beef and can turn mushy if simmered the whole time. Adding it partway through keeps it tender but still holding its shape.
Serve this beef stew hot, straight from the pot, for the kind of cozy dinner that makes a cold day feel a little warmer.
Watch the Autumn Beef Stew recipe video below
Autumn Beef Stew
Ingredients
Method
- Brown the beef. Pat the beef dry and season with salt and pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef until deeply browned on all sides. Transfer to a plate.
- Build the base. Add the remaining oil and the onion to the pot. Cook for 4–5 minutes until softened. Add the tomato paste and cook for another 3-4 minutes. Then add the garlic for 1 minute.
- Deglaze with wine. Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let it simmer for 2–3 minutes until reduced.
- Add the broth and beef. Return the beef to the pot. Add the beef bone broth, carrots, potatoes, thyme, rosemary, and bay leaves. Bring to a simmer.
- Simmer. Cover and simmer gently for about 1 hour (longer the better), or until the beef is beginning to become tender.
- Add the squash. Stir in the butternut squash and continue cooking for another 20–25 minutes, until the beef is tender and the vegetables are cooked through.
- Thicken if needed. If you'd like a thicker broth, whisk the flour with a few tablespoons of cold water to make a smooth slurry. Stir it into the simmering stew and cook for 2–3 minutes until thickened.
- Finish and serve. Remove the bay leaves. Taste and adjust the salt and pepper. For an extra rich finish, stir in a tablespoon of butter just before serving. Serve warm with crusty sourdough bread or cornbread.
Notes
- Don’t overcrowd the pot when browning the beef. Work in batches so it actually browns instead of steaming.
- Cut the vegetables fairly large so they hold their shape during cooking.
- For a thicker stew: You may not need the flour if your bone broth is naturally gelatin-rich. Start without it and thicken only if needed.
- For leftovers: The stew will thicken considerably once chilled. Add a splash of broth when reheating if necessary.
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