Paleo Winter Squash and Beef Stew

5 from 1 vote

Paleo Winter Squash and Beef Stew

This Winter Squash and Beef Stew is hearty, rustic, and yet delicately flavored. I know it sounds like an oxymoron. Hearty and delicate? Let’s go with it! It’s a dish that will please hearty meal lovers, seasonal eaters, and nutrition buffs.

Prep Time15

Cook Time6

Total Time6 15

Course: Dinner

Cuisine: American

Servings: -6 servings

Author: Cassy

Ingredients

1-2 pounds beef stew meat
1 butternut squash cut into 1/2 inch cubes {makes ~6 cups}
1 tablespoon grass-fed butter {sub w/ghee evco, or lard}
1 large lemon juiced
1 sprig fresh thyme
1 sprig fresh rosemary
5 cups homemade or low-sodium beef or chicken broth
1 tablespoon + 2 pinches kosher salt
cracked black pepper to taste
2 tablespoons curly parsley finely chopped {optional}

Instructions

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.
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.
Discard the cooked herbs and plate ladles of the stew with a sprinkling of fresh chopped curly parsley.
Enjoy!

Notes

Instant Pot Version:

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

Nutrition