Crock-Pot Beef Stew with Winter Squash

Health Benefits: Winter Squash is rich in beta-carotene, a potent antioxidant.  Substituting winter squash for potatoes in this recipe adds antioxidants, vitamins, and minerals.


  • 2 lbs stew beef (or boneless beef chuck roast cut into 1-inch cubes)
  • 1 onion, diced
  • 3-4 garlic cloves, minced
  • 2 stalks celery, sliced into pieces
  • 1 small winter squash, peeled, seeded, cut into cubes
  • 2 cups mushrooms, thickly sliced
  • 1/2 lb fresh green beans, cut into thirds
  • 3 carrots, sliced into rounds
  • 1 cup frozen peas
  • 2-3 cups beef broth (chicken broth can be substituted)
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Red pepper flakes to taste
  • Parsley, chopped (for garnish)

Winter Squash.jpg


  1. Whisk tomato paste, 2 cups beef broth, spices (except bay leaves), and salt in a medium bowl
  2. Place all remaining ingredients into a crock-pot, add broth mixture, and stir.
  3. Cook on low for 4-6 hours or on high for 2-3 hours or until meat and vegetables are tender.  Add broth as needed to create desired consistency.
  4. Remove bay leaves before serving.  Garnish with chopped parsley.