Thanksgiving Beef Stew with Butternut Squash High Protein — 36g Protein

This thanksgiving beef stew with butternut squash high protein is the Thanksgiving main for anyone who wants the house to smell amazing all afternoon. Beef chuck simmers low and slow with butternut squash, carrots, onion and thyme until the meat is spoon-tender and the broth turns rich — 36g of protein per serving, and most of the 110 minutes is hands-off.

The trick is browning the beef properly first. A hard sear on every side builds the deep flavour the broth needs, and the squash goes in late so it stays in soft cubes instead of dissolving into the stew.

Why you’ll love it

• 36g protein per serving, about 420 calories
• Mostly hands-off — the pot does the work while you get on with the day
• Tender beef and sweet butternut squash in a rich, savoury broth
• Tastes even better the next day, so make it ahead for Thanksgiving

Ingredients

• 700g (about 1.5 lb) beef chuck, cut into 4 cm cubes
• 500g butternut squash, peeled and cut into 3 cm cubes
• 2 medium carrots, peeled and sliced into thick rounds
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 500 ml beef broth, low sodium
• 1 tbsp fresh thyme leaves, plus sprigs to serve
• 1 bay leaf
• 1 tsp smoked paprika
• 1 tsp coarse sea salt
• 1 tsp black pepper, freshly ground
• 2 tbsp plain flour, for dusting the beef

Equipment used

• A large heavy Dutch oven or stockpot, for browning and slow-simmering the stew
• A sharp knife, for cubing the beef and squash evenly
• A wooden spoon, for scraping up the browned bits from the pot
• A ladle, for serving the stew into bowls

Instructions

1. Pat the beef cubes dry, season with salt and pepper, and dust lightly with the flour.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, 3–4 minutes per side, and set aside — don’t crowd the pot.
3. Lower the heat, add the onion and cook for 5 minutes until soft, then add the garlic, tomato paste and paprika and cook for 1 minute more.
4. Pour in the beef broth, scraping up the browned bits from the bottom of the pot. Return the beef, add the thyme and bay leaf, and bring to a gentle simmer.
5. Cover and cook on low for 60 minutes, until the beef is nearly tender.
6. Add the butternut squash and carrots, cover again, and cook for 25–30 minutes more, until the squash is soft and the beef is spoon-tender.
7. Remove the bay leaf, taste and adjust the salt, and serve in warm bowls with thyme sprigs.

Tips

• Brown in batches — crowded beef steams instead of searing, and you lose the flavour that makes the broth.
• Add the squash late. It only needs 25–30 minutes; any longer and it falls apart.
• The stew thickens as it sits. If it gets too thick, loosen it with a splash of broth when reheating.
• It keeps 4 days in the fridge and freezes well for up to 3 months.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Thanksgiving Beef Tenderloin with Garlic Herb Crust
• Sheet Pan Steak and Roasted Fall Vegetables Thanksgiving Style — 42g Protein
• Instant Pot Beef Short Ribs for Thanksgiving Dinner — 40g Protein

FAQ

Can I use a different cut of beef? Yes — beef shin or brisket work well in this thanksgiving beef stew with butternut squash high protein recipe. Avoid lean steaks, which dry out in a long simmer.

Is this thanksgiving beef stew with butternut squash high protein good for making ahead? Yes. It is built for it: make it the day before, refrigerate overnight, and reheat gently — the flavours deepen and the beef gets even more tender.

Can I make it in a slow cooker? Yes. Brown the beef and onion as written, then transfer everything except the squash to the slow cooker for 6–7 hours on low, adding the squash for the last hour.

How do I thicken the stew? Simmer it uncovered for the last 10 minutes, or stir in a teaspoon of flour mixed with cold water and cook for 5 minutes more.

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