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!


Instant Pot Version:

  1. Add oil to instant pot bowl and select sauce button to heat.
  2. Add the seasoned beef and sear on all sides, approximately 3 minutes per side.
  3. When roast has been seared on all sides, press Cancel and add remaining ingredients except parsley to the instant pot.
  4. Cover pot, lock on the lid, and set the steam release valve to Sealing
  5. Select the Meat/Stew or Pressure Cook button and set the cook time to 40 minutes.
  6. When the cooking cycle has finished do a quick release by moving the valve to Venting.
  7. Serve as stated above.