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Beef & Butternut Squash Stew in a white bowl with the edge sprinkle with a red spice

Beef & Butternut Squash Stew

5 from 1 vote
Course Main Dish, Soups & Stews
Cuisine Paleo
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic pressed
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon dried thyme
  • 1 1/2 pounds beef stew meat cubed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups low sodium beef broth watch for gluten and MSG
  • 1 pound butternut squash peeled and cubed

Instructions
 

  • Heat the olive oil in a Dutch oven over medium heat.
  • Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes.
  • Sprinkle beef with salt and pepper.
  • Raise heat to medium-high and add beef; brown on all sides.
  • Add beef broth and whisk up all of the browned bits from the bottom of the pan.
  • Add butternut squash and stir to combine well.
  • Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.
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