Craving a hearty and nutritious meal that warms you from the inside out? This Paleo Beef Stew with Butternut Squash offers a healthy beef stew recipe that’s packed with flavor and perfect for a cozy evening. You’ll love how simple it is to create this comforting dish.
Key Ingredients & Substitutions
- Stewing Beef: Opt for chuck roast or sirloin tips.
- Butternut Squash: Sweet potatoes or carrots make great substitutes.
- Beef Broth: Choose a low-sodium, high-quality broth.
- Diced Tomatoes: Tomato paste can be used for a richer flavor.
- Onion & Garlic: Essential for building flavor.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil or avocado oil
- 2 pounds stewing beef, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
Spices & Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 25 minutes
- Cook Time: 2 hours 5 minutes
- Servings: 6
- Tools Needed: Large Dutch oven or heavy-bottomed pot, sharp knife, cutting board.
Step-by-Step Instructions
1. Brown the Beef
Heat the oil in your Dutch oven over medium-high heat. Add the beef cubes in a single layer without overcrowding the pot. Brown the beef on all sides to develop a rich flavor, then remove and set aside.
2. Sauté Aromatics
Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Combine and Simmer
Return the browned beef to the pot. Pour in the beef broth and diced tomatoes. Add the dried thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a simmer.
4. Add Vegetables
Once simmering, reduce the heat to low, cover the pot, and cook for 1 hour. After an hour, add the butternut squash, carrots, and celery. Stir gently to combine.
5. Continue Cooking
Cover the pot again and continue to cook for another 45-60 minutes, or until the beef is fork-tender and the vegetables are soft. Remove the bay leaf before serving.
6. Adjust Seasoning
Taste the healthy beef stew and adjust the salt and pepper as needed. Serve your delicious Paleo Beef Stew with Butternut Squash warm.
Variation Ideas
- Add a handful of fresh spinach during the last 10 minutes of cooking for extra greens.
- Include other root vegetables like parsnips or turnips for a different texture.
- Garnish with fresh parsley before serving.
Storage Instructions
You can store leftover Paleo Beef Stew with Butternut Squash in an airtight container in the refrigerator for up to 3-4 days. This healthy beef stew also freezes well for up to 3 months. Reheat gently on the stovetop or in the microwave until thoroughly warm.
Frequently Asked Questions (FAQ)
Can I make this stew in a slow cooker?
Yes, you can. Brown the beef and sauté the aromatics first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
What kind of beef is best for stew?
Chuck roast or stewing beef cut from the shoulder works best as it becomes very tender with long, slow cooking.
Do I need to peel the butternut squash?
Yes, it’s recommended to peel the butternut squash for a better texture in the stew.
Can I make this recipe ahead of time?
Absolutely! This healthy beef stew often tastes even better the next day as the flavors have more time to meld.
Is this recipe gluten-free?
Yes, as written, this Paleo Beef Stew with Butternut Squash is naturally gluten-free.
How can I thicken the stew if it’s too thin?
You can remove about half a cup of the stew liquid, mix it with one tablespoon of arrowroot powder, and then stir it back into the stew. Simmer for a few minutes until thickened.
