Paleo Winter Squash and Beef Stew

Paleo Winter Squash and Beef Stew

5 from 1 reviews




  1. Season the beef chunks with a few pinches of kosher salt and some black pepper. Melt and heat the butter in a large sauté pan then add the beef chunks. Let the brown undisturbed for a few minutes on one side, turn, then repeat. Remove from heat.
  2. Add to your slow cooker: the cubed squash, browned meat, lemon juice, thyme, rosemary, broth, and salt. Let it cook for 6-8 hours on low. Be careful not to stir the stew so that the delicate squash cubes maintain their shape.
  3. Discard the cooked herbs and plate ladles of the stew with a sprinkling of fresh chopped curly parsley.
  4. Enjoy!