Butternut Squash Stew with Beef and Lentils

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I personally hate butternut squash. My hubby loves it, and begged me for ages to find a way to cook it that I could enjoy. After many trials, this stew has stuck as a family favorite!

Prep Time:
30 mins
Cook Time:
2 hrs 45 mins
Total Time:
3 hrs 15 mins
18 servings


  • 4 cups cubed butternut squash

  • 2 cups cubed potatoes

  • 1 pound boneless beef chuck roast

  • 2 teaspoons garlic powder

  • 1 pinch salt and ground black pepper to taste

  • 2 tablespoons olive oil, divided, or as needed

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 1 medium onion, chopped

  • 1 head garlic, minced

  • 6 cups beef broth, or more as needed

  • 2 cups frozen corn

  • 1 cup frozen cut green beans

  • 1 cup dry lentils

  • ½ cup cold water

  • 1 tablespoon cornstarch


  1. Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.

  2. At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.

  3. While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.

  4. Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.

  5. Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.

  6. Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.

Cook's Notes:

You can use butter instead of olive oil, if preferred. You can use green or brown lentils. You can use mid-grade beef steak instead of roast.

If you prefer more firm potatoes in your stew, add them when you add the lentils.

If your stew is not thick enough, use another 1/2 cup water and 1 tablespoon cornstarch to thicken it up.

This can also be done in the slow cooker if you'd like, I would recommend putting it in the slow cooker on Low for 4 to 6 hours depending on the quality of meat you choose.

I also recommend serving this in bread bowls, I've made kummelweck rolls for this many times and they pair really nicely with the stew.

Nutrition Facts (per serving)

154 Calories
5g Fat
21g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 154
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 11mg 4%
Sodium 294mg 13%
Total Carbohydrate 21g 7%
Dietary Fiber 5g 19%
Total Sugars 3g
Protein 8g
Vitamin C 14mg 71%
Calcium 45mg 3%
Iron 2mg 11%
Potassium 458mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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