Beef and Butternut Squash Stew made better with Schnucks Produce and Meat!: Schnucks Beef Butternut Squash Stew Recipe

The Heart of the Home

My kitchen is my favorite room. It’s warm and full of good smells. A simmering stew makes it feel like a hug.

This stew is one of my go-to recipes. It’s simple and fills the whole house with its scent. Doesn’t that smell amazing? I think food tastes better when it cooks all day.

Why This Stew Matters

Good ingredients make a big difference. I use Schnucks stew beef and their butternut squash. The beef becomes so tender. The squash turns sweet and soft.

This matters because you are feeding people you love. You are giving them vegetables and protein all in one bowl. It’s a complete, cozy meal. That feels good.

A Little Story for You

My grandson used to pick out the squash. He said it was too orange. One day, I didn’t tell him it was in there. He ate two bowls! I still laugh at that.

Sometimes, the best flavors are the ones we think we won’t like. Now, it’s his favorite meal. What’s a food you learned to love?

Let’s Talk Flavor

The rosemary, thyme, and sage are the magic. They are earthy and warm. They make the beef taste richer. The garlic and onion add a nice base note.

Fun fact: Butternut squash has more vitamin A than a whole bag of carrots! It makes the broth a little creamy, too. Do you have a favorite herb you like to cook with?

Making It Your Own

The recipe says to add extra veggies if you want. Please do! This is your stew. Toss in some mushrooms or carrots. Use what you have.

That’s the second reason this matters. Cooking is not about being perfect. It’s about making something that makes you happy. Will you try it with the crusty bread or in a bread bowl? Tell me how yours turns out.

Ingredients:

Ingredient	Amount	Notes
Butternut squash	2 large	Peeled and cubed
Stew beef	1 ½ pounds	Cubed
Olive oil	2 tablespoons
Potato	1 cup	Cubed
Celery	2 stalks	Chopped
Onion	¼ cup	Chopped
Beef stock	32 ounces
Garlic cloves	3	Minced
Rosemary	1 Tablespoon	Minced
Thyme	1 Tablespoon
Ground sage	1 Tablespoon
Salt	1 teaspoon
Pepper	1 teaspoon
Extra Veggies	As desired	Optional add-in

My Cozy Beef & Butternut Stew Story

Hello, my dear! Come sit. Let’s make a stew. This one fills your kitchen with the best smell. It reminds me of crisp autumn days. My grandkids always ask for it. The butternut squash gets so sweet and soft. It just melts into the rich broth. Doesn’t that sound wonderful?

I love using Schnucks beef and produce for this. It feels like a hug from the farmer’s market. Everything is so fresh and good. I still laugh at the first time I made it. I used a whole squash, seeds and all! What a funny mess that was. Let’s do it right together.

Step 1: Grab your big skillet. Drizzle in that lovely olive oil. Let it get warm over medium-high heat. Now, add your cubed stew beef. We just want to brown it. Give each side about a minute or two. This seals in all the juicy flavor. (My hard-learned tip: Don’t crowd the pan! Do it in batches if you need to.)

Step 2: Move that beautiful browned beef to your slow cooker. Now, the fun part! Add everything else. That’s your cubed squash, potato, celery, and onion. Pour in the beef stock. Then add all your herbs and spices. Give it one good, gentle stir. Doesn’t that mixture of colors look amazing already?

Step 3: Put the lid on your slow cooker. Set it to cook for 4 to 6 hours. Now you can walk away! The waiting is the hardest part. I like to tidy up or read a book. The smell will tell you when it’s ready. What’s your favorite thing to do while dinner cooks itself? Share below!

Cook Time: 4–6 hours
Total Time: 4 hours 15 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists on Our Stew

This recipe is like a favorite sweater. You can dress it up! Try one of these fun ideas next time. They make it feel like a brand new meal. I love playing with my food, don’t you?

Autumn Apple: Add two chopped apples with the squash. It adds a little sweet surprise.

Hearty Mushroom: Swap the beef for portobello mushrooms. It’s so cozy and earthy.

Spicy Southwest: Stir in a can of green chiles. Use cumin instead of sage. So warm and zesty!

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Now, let’s talk about serving. A stew needs good friends on the plate. I always make a simple green salad. It’s nice and fresh next to the rich stew. Crusty bread for dipping is a must. My grandson loves his served in a bread bowl. It’s so fun to eat!

For a drink, I think of the weather. On a cold night, a glass of red wine is perfect. For the kids, or for me at lunch, I love sparkling apple cider. It feels fancy and festive. Which would you choose tonight?

Keeping Your Stew Cozy for Later

This stew is even better the next day. Let it cool completely first. Then pop it in the fridge for up to four days. It freezes beautifully for three months. Use freezer-safe containers. Leave a little space at the top. The stew will expand as it freezes.

I love making a double batch. It saves so much time. I freeze half for a busy night. My first time, I used a glass jar. It cracked in the freezer! Now I use plastic containers. Batch cooking means a warm meal is always ready. That matters on cold, tired evenings.

Reheating is simple. Thaw frozen stew in the fridge overnight. Warm it gently on the stove. Add a splash of broth if it’s thick. Your kitchen will smell wonderful all over again. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Stew Hiccups

Is your stew too thin? Mix one tablespoon of cornstarch with two of cold water. Stir this into the hot stew. It will thicken up in minutes. I remember my first stew was like soup! Getting the thickness right matters. It makes the stew feel hearty and comforting.

Is the beef a bit tough? It just needs more time. Let it simmer longer on low. The meat will become tender and soft. Are the veggies turning to mush? Cut them into big, chunky pieces. Add delicate veggies, like peas, in the last hour.

Not enough flavor? Taste it at the end. You can always add a pinch more salt or herbs. *Fun fact: letting stew sit helps flavors mingle like old friends.* Fixing small problems builds your cooking confidence. You learn to trust your own taste. Which of these problems have you run into before?

Your Stew Questions, Answered

Q: Is this stew gluten-free? A: Yes, if you use a gluten-free beef stock. Always check the label.

Q: Can I make it ahead? A: Absolutely! Make it fully, then cool and store. The flavors get better.

Q: What if I don’t have rosemary? A: Use what you have. Dried thyme or a bay leaf works fine.

Q: Can I make a smaller portion? A: Sure. Just cut all the ingredients in half. Your cook time stays the same.

Q: Any optional tips? A: A spoonful of tomato paste adds lovely richness. Try it next time! Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy stew. It always makes my house feel like a home. I would love to see your creation. Share a photo of your family enjoying it. Your stories and pictures make my day.

Let’s keep the conversation going. You can always find more simple recipes on my blog. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see your kitchen adventures.

Happy cooking!
—Anna Whitmore.