Sweet butternut squash and spicy chipotle add so many layers of flavor to this hearty butternut squash beef stew! It’s made entirely in one pot and will make your house smell incredible.
Beef stew is a staple in our house this time of year! So it was definitely time to give this beloved classic a bit of a makeover.
We’re pumping things up a notch in the spice department and employing the use of incredible fall butternut squash to make a beef stew that’s definitely more than worthy of going on your weeknight rotation!
Did I mention it’s made in one pot? All sorts of dinner wins happening here today.
Even if you’re a purist for beef stew, I guarantee this is one recipe you’re going to want to try! The chipotle peppers add a touch of smokiness, while the butternut squash gives it amazing texture.
Honestly wouldn’t blame anyone if they wanted to live in that pot.
This Butternut Squash Beef Stew features…
- Hearty potatoes and butternut squash.
- A flavorful red wine beef broth base.
- Fall-apart tender beef cubes.
- A subtle punch of spice from smoky chipotle peppers.
Making the Butternut Squash Beef Stew
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Beef chuck roast
- Olive oil
- Yellow onion
- Butternut squash
- Bay leaf
- Beef broth
- Chipotle in adobo sauce
- Red wine
- All-purpose flour
Choosing Your Beef
We recommend using beef chuck roast for this recipe. This particular cut of beef is best suited for braising or slow cooking which is exactly what we’re doing here today.
For best results, we suggest purchasing a whole beef chuck roast and cutting it into cubes yourself, rather than buying a pre-cut beef stew meat. Doing this will allow you to control the size of the cubes so they all cook evenly.
Tips for Perfect Beef Stew
- Sear beef cubes – this starts building the foundation of flavor in the beef stew.
- Deglaze pan with red wine – use a wooden spoon to scrape up any browned bits – they have tons of flavor!
- Don’t rush the cook time – beef chuck is best suited for a low ‘n’ slow cooking method in order for it to become fall-apart tender. Don’t be tempted to cut down on the cook time!
- Add potatoes and butternut squash halfway through cooking – the vegetables take a shorter amount of time to cook than the beef, so adding them halfway through cooking keeps them from getting overcooked.
- Thicken stew with flour – remove a bit of the cooking liquid from the pot, mix well with flour, and stir back into the stew. This gives the stew a lovely texture.
Try these variations for a different twist on this beef stew!
- Try different vegetables – try hearty vegetables like sweet potatoes, delicata squash, parsnips, carrots, or turnips.
- Cut back on the heat – decrease the amount of chipotle pepper for a more mild stew.
- Make it in the slow cooker – follow steps 1-3, then rather than putting beef stew in oven, pour into a slow cooker along with potatoes and squash. Cook on low 6-8 hours or on high 3-4 hours, then thicken with flour per recipe instructions.
Storing and Freezing Beef Stew
This soup stores well in the refrigerator up to 6 days. Reheat leftovers either on the stovetop or in the microwave.
To freeze soup, cool completely then pour into a freezer-safe container and freeze up to 2 months. Thaw soup completely in refrigerator then reheat via stove or microwave.
The smokiness from the chipotle and the silky texture from the butternut squash are EVERYTHING in this hearty fall stew!
Pro tip: have lots of crusty bread on hand for dipping into this goodness. Seriously, grab more than you think you need and thank me later.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More cozy soup favorites!
- Coconut Milk Butternut Squash Soup
- Instant Pot Moroccan Chicken Stew
- Chipotle Chicken Sweet Potato Chili
Chipotle Butternut Squash Beef Stew
- 1-1/2 lbs beef chuck roast, cut into 1-in chunks
- Salt and pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 tablespoon minced chipotle in adobo sauce (plus 1 tablespoon sauce)
- 3 medium cloves garlic, minced
- 1/2 cup red wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 4 cups beef broth
- 2 cups butternut squash, cut into 1/2-in chunks
- 1/2 lb russet potatoes, peeled and cut into 1/2-in chunks
- 1 tablespoon all-purpose flour
- Crusty bread for serving, optional
- Preheat oven to 300F. Season beef cubes all over with salt and pepper. Heat a Dutch oven (or a large oven-safe high-walled skillet) over medium-high heat, then add olive oil. Sear beef cubes 2-3 minutes on all sides until a deep golden brown.
- Add onion to pot and saute an additional 2-3 minutes until slightly softened. Add chipotle and garlic and saute 1 additional minute until fragrant. Pour red wine into pot and bring to a simmer. Reduce heat to medium and allow to simmer 5 minutes until reduced in half.
- Add thyme, bay leaf, and beef broth to pot, stir well, and bring to a simmer over medium heat.
- Remove Dutch oven from heat, cover, and place in 300F oven and let cook 45 minutes. Remove from oven and add potatoes and butternut squash. Return to oven and continue cooking an additional 30-45 minutes or until chuck roast and vegetables are very tender. Discard bay leaf and thyme sprigs.
- Spoon a bit of the broth into a small bowl. Add flour and whisk until smooth. Add back to stew, folding until combined.
- Ladle stew into bowls and serve with crusty bread if desired. Enjoy!