- 2 lb Butternut Squash peeled and cubed
- 3 - 4 tbsp Olive Oil
- 1 large onion chopped
- 2 lb lean 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
- Prepare the squash by peeling it, removing the seeds and cutting it into cubes.
- If your beef is not already cut into pieces then cut it up into cubes, and the same for the onion.
- Heat the oil on a medium heat in alarge pot with a solid bottom, then add the onion and saute for a couple minutes, now add the beef and brown it for a couple of minutes.
- Add the beef stock, herbs, salt and pepper.
- Cook it on the stove top on a low simmer for about an hour with a lid on the pot, do not boil.
- Finally add the butternut squash and cook for a further 30 minutes or until beef is tender.
- Follow the directions as before and saute the onions and brown the beef.
- Now you want to add the beef, onions, butternut squash and all remaining ingredients into the slow cooker.
- 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.
- I have two slow cookers and the newer one is hotter on the high and low settings than the older one.
- Recipe Notes*I have found it hard to find store bought paleo or whole30 beef broth for this recipe so you would need to use homemade beef broth, or you could just use water as an alternative, it won't be quite as rich but it will work.
- You will need a decent sized pan with a heavy bottom, or Dutch oven, to cook this stew on the stovetop. If your pan is very thin your stew will almost certainly burn before it is cooked.
- Alternatively you can cook it easily in a slow cooker, that would work well too.
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