Beef And Butternut Squash Stew

Heather Lionelle

GAPS, Paleo, Grain Free, Dairy Free

  • Prep: 30 minutes
  • Cook: 1 hour
  • Yield: ~8 Servings

Looking for a balanced dinner on a cool day? Look no further. This stew will warm your insides and you’ll enjoy a flavorful dose of veggies.


  • 3 Tbsp extra virgin olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 lb stew beef, cut into 2-inch cubes
  • 1 cup dry sherry
  • 1 lb butternut squash, trimmed and cut into 1-inch cubes
  • 1 (14.5) oz can diced tomatoes
  • 3-4 cups beef broth


  1. In a large soup pot heat the olive oil over medium heat.
  2. Add the onions and saute until they begin to brown, about five minutes.
  3. Add the garlic and saute until fragrant.
  4. Add the rosemary, thyme, and beef cubes. Turn the heat up to medium-high. Cook until the beef is browned.
  5. Add the sherry to the pan and use a wooden spoon to scrape up the brown bits from the pan.
  6. Add the butternut squash, the diced tomatoes, and enough broth to cover everything.
  7. Bring the pot to a boil.
  8. Reduce the heat to low and simmer for 30 minutes covered. Check the squash with a fork to see if it is tender. Simmer until the squash is tender.
  9. Add salt and pepper to taste.

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