Ingredients

1 medium sweet onion (diced to 1”)

2 medium carrots (peeled and sliced into ½” coins)

2 stalks celery (sliced into ½” coins)

2 lb chuck roast (large fat deposits trimmed, cut into 2” cubes)

2 tbsp cornstarch or arrowroot powder

2 tbsp olive oil

2 cloves garlic (minced)

1 c beef broth

28-oz can crushed tomatoes (fire roasted if available)

1 tsp Italian seasoning

1.5 tsp kosher salt

1 tsp ground pepper

2 sprigs fresh thyme

1 bay leaf

½ medium butternut squash (peeled and cubed, about 2 cups)

Instructions

Step 1: Layer the onion, carrot, and celery over the bottom of the slow cooker.

Step 2: Place the beef into a large mixing bowl. Sprinkle the cornstarch or arrowroot powder over the beef, then toss until lightly coated on all sides.

Step 3: Heat a 12” skillet over medium high heat. Add the oil and heat until it shimmers. Add half the beef in a single layer and cook until well browned and good crust has formed, 3–4 minutes. Flip then cook on the other side until browned. It’s not necessary to brown all sides, but be sure a good crust is established on at least 2 sides for best flavor. Remove the beef using a slotted spoon and transfer to the slow cooker. Repeat with the remaining beef, and remove to the slow cooker.

Step 4: Add the garlic to the rendered fat in the skillet. Cook, stirring frequently for 1–2 minutes, or until fragrant. Pour in the beef broth to deglaze the skillet and dissolve any browned bits; mix until the bottom of the pan is clean, then pour the liquid over the beef into the slow cooker.

Step 5: Add the diced tomatoes, Italian seasoning, salt, and pepper to the slow cooker, then give everything a good stir. Top with the thyme and bay leaf, then layer the cubed butternut squash on top.

Step 6: Seal the slow cooker, then program to LOW 6–8 hours.

Step 7: Remove the lid and stir the stew. The squash should be tender and the beef should be falling apart and tender. Taste for seasoning and adjust with salt and pepper as needed. Ladle into bowls and serve immediately.

Tips & Variations

Brown the beef in batches to ensure a good crust and deeper flavor, then combine in the slow cooker.

If you don’t have arrowroot, use cornstarch or a compatible gluten-free thickener; you can also skip the starch if you prefer a lighter sauce.

For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño with the onion.

Swap butternut squash for pumpkin or sweet potato if you like a different texture.

FAQs

Can I use a regular oven or stove instead of a slow cooker?

Yes. Sear the beef and simmer with the vegetables in a heavy pot on low heat, covered, for about 2–3 hours until the beef is tender and the squash is cooked through. Add the tomatoes and seasonings in the final 20–30 minutes.

Is this recipe truly Whole30 compliant?

Yes. It uses Whole30-friendly ingredients: beef, vegetables, tomatoes, herbs, olive oil, and a compliant thickener option. If you substitute starches, ensure they are compliant with your plan.