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Beef & Butternut Squash Stew
5
from 1 vote
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Course
Main Dish, Soups & Stews
Cuisine
Paleo
Servings
4
servings
Ingredients
1x
2x
3x
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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