Dutch Oven Beef Stew with Butternut Squash

Several weeks ago I purchased a large package of meat for beef stew, that was reduced for quick sale. I split the meat up into 3 baggies, added some seasoning and then tossed them in the freezer. Then came the $.59 butternut squash from Aldi.

Put it all together…and you’ve got this fantastic, warm your tummy stew. The Dutch oven does a fantastic job of cooking the beef, making it perfectly tender and ultra delicious. This stew has a wonderful balance of flavors, colors and textures…perfect for your next dinner!

(This stew could be served as is, or with any accompanying side dish.)

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Dutch Oven Beef Stew with Butternut Squash

Yield – 4 to 6 servings
Prep Time – 15 minutes
Cook Time – 30 minutes


1 Tablespoon olive oil
3/4 lb. stew beef, seasoned with salt and pepper and minced onion
1 butternut squash, peeled, seeded and cubed
1 onion, chopped
1 4 oz. can sliced mushrooms
1 15 oz. can diced tomatoes, undrained
1/2 lb. baby carrots or equivalent carrot sticks
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper to taste



  • Add the olive oil to the Dutch oven and brown all sides of the stew beef. Once browned, add 6 cups of water or beef broth. (Add 1-2 more cups if you wish for it to simmer longer.)
  • Then add the prepared butternut squash, onion, mushrooms, diced tomatoes, carrots and the seasonings. Season with salt and pepper to taste.
  • Bring to a boil, then reduce heat and let simmer for 25 minutes, or until squash is fork tender.
  • Cover and let simmer until ready to serve.
  • Serve Dutch Oven Beef Stew with Butternut Squash in warmed soup bowls.
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