Beef and Butternut Squash Stew

Ingredients

• 2 lb Butternut Squash , peeled and cubed
• 3 – 4 tbsp Olive Oil
• 1 large onion , chopped
• 2 lb beef chuck
• 32 oz Beef Stock *see notes for whole30/paleo , gluten free
• 2 cloves garlic , crushed
• sprig fresh thyme , or dried
• sprig of rosemary , or dried
• 1 tsp salt
• 1 tsp pepper

 

Instructions

 

1. Prepare the squash by peeling it, removing the seeds and cutting it into cubes.

2. If your beef is not already cut into pieces then cut it up into cubes, and the same for the onion.

3. Heat the oil on a medium heat in large pan with a solid bottom (like a Dutch Oven) then add the onion and saute for a couple minutes, now add the beef and brown it for a couple of minutes.

4. Add the beef stock, herbs, salt and pepper.

5. Cook it on the stove top on a low simmer for one to two hours with a lid on the pot, do not boil and check after one hour for doneness.

6. Finally add the butternut squash and cook for a further 30 minutes or until beef is tender.

7. Follow the directions as before and saute the onions and brown the beef.

8. Now you want to add the beef, onions, butternut squash and all remaining ingredients into the slow cooker.

9. Cook it on low for 5 – 6 hours, or high for about 3 – 4. how long it takes will depend on the heat of your slow cooker, I would check it after 3 hours so see if the meat is tender and the squash is soft.

 

Click here to find out more. --> Beef and Butternut Squash Stew recipe - Gluten Free, paleo, whole30