If you are looking for a great way to use some fresh squash this summer squash stew recipe is a must try! It is hearty, delicious, and easy to make thanks to the Crockpot! Enjoy yellow squash in more ways than one with these quick and easy Yellow Squash Recipes!
Summer squash is a very versatile vegetable and this recipe proves that there are so many easy ways to turn it into a healthy and flavorful meal that the whole family will enjoy.
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For those of you who are looking for more information on summer squash, you can check out this post on how to clean and prep them. You should also check out some of these other recipes for summer squash: Zucchini and Summer Squash Casserole, Delicious Acorn Squash Casseroles, Easy Squash and Zucchini Casserole, Chicken and Yellow Squash Casserole, Baked Yellow Squash Recipe, and Pork and Yellow Squash Skillet!
What are summer squash?
Summer squash are a variety of squash that are best known for their thin, soft, edible skin. Unlike most other types of squash summer squash are ready and harvested before the skin has time to become thick and tough.
These types of squash are usually yellow though they can also be green! Most are narrow and slightly oblong in shape but some varieties curve as well. They have medium soft flesh and seeds which are also edible but can be easily scraped out and removed if you are not a fan.
They get the name ‘summer squash’ from the fact that in most climates they are readily available and growing to maturity in the summer months!
If you plant a garden you probably already know that when they start to come in and mature they all seem to come at once! That’s why I like to keep so many great summer squash recipes on hand!
Kitchen Essentials For Crockpot Cooking:
If you are just starting with Crockpot meals you won’t want to be stuck without some of these essentials. I like to have all of these items on hand when I’m making my favorite slow cooker meals.
You will need a slow cooker. I like to have a large one and a smaller one on hand depending on the recipe I want to make and the servings etc. I always recommend using liners for any recipe because they make cleanup a real breeze.
Ingredients needed to make summer squash stew:
This recipe has a few more ingredients than we usually use but since the Crockpot will be doing all the hard work for us we can tolerate using a few more ingredients, right?
To make this slow cooker summer squash stew you will need stew beef, garlic, bay leaves, shallots, tomato paste, beef stock, zucchini, summer squash, yellow bell pepper, red bell pepper, cloves of garlic, parmesan cheese, basil, and salt and pepper to taste.
That’s all! Most of those ingredients for summer squash stew are probably in your fridge or pantry. The vegetables are easy to get at the farmers market for us in the summer and fall so this is a meal plan staple for us all through those months!
How to make Crockpot squash stew:
The great news is that making this recipe could not be easier. You will absolutely love how simple it is to prepare this stew. The slow cooker does a great job of making the process really simple.
I love slow cooker recipes because I can set them and walk away, there are so many other things I’d rather be doing than hovering over the stove in the kitchen! This summer squash stew is done and ready to go with very little attention from me…a big win!
Whisk together stock, tomato paste, garlic, shallot, and salt & pepper
Pour half in the bottom of the slow cooker
Add stew meat
Pour the other half of the stock mixture over the meat
Add the bay leaf
Cook on low 6-8 hours, stirring occasionally
Add veggies in last 30 minutes of cooking time
Garnish, serve, and enjoy!
Printable Summer Squash Stew Recipe:
- 1 - 1 ½ lbs stew beef
- 2 cloves garlic, minced
- 1 bay leaf
- 1 shallot, sliced thin
- 2 tablespoons tomato paste
- 2 cups beef stock or broth
- 1 zucchini, cubed bite size
- 1 summer squash, cubed
- 1 yellow bell pepper, cubed
- 1 red bell pepper, cubed
- 2 cloves garlic
- Salt & pepper to taste
- Parmesan cheese - garnish
- Basil - garnish
- Whisk together stock, tomato paste, garlic, shallot, and salt & pepper
- Pour half in the bottom of the slow cooker
- Add stew meat
- Pour the other half of the stock mixture over the meat
- Add the bay leaf
- Cook on low 6-8 hours, stirring occasionally
- Add veggies in last 30 minutes of cooking time
- Garnish, serve, and enjoy!
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Amount Per Serving: Calories: 198Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 85mgSodium: 333mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 30g
I am not a medical expert. These calculations are provided as a courtesy.