I am not a huge stew person… Especially if it has beef. I always think of gross cafeteria food or TV dinners when I hear the words ‘beef stew’. But this recipe changed every bad thought I ever had about it.
Simplicity of ingredients is important and using a slow cooker for this recipe is key. The beef would not come out as tender otherwise. Tomato paste and sun-dried tomatoes add depth of flavor and texture. My mouth is watering just thinking about it!
Another bonus about this recipe… it’s inexpensive! I know, beef doesn’t really scream budget-friendly, but in this recipe it is. I buy all the ingredients at Trader Joe’s and it comes out to be around $24, plus or minus a few cents. This recipe serves 6 people, so that comes out to only $4 per serving! I feel like Sandra Lee on Money Saving Meals when I say that 🙂
It’s a win for your wallet and a win for your belly.
It’s Paleo friendly, too!
I could talk about food all day, but let’s get to the recipe shall we?
- 2 Tablespoons ghee, coconut oil, or olive oil
- 1 leek (light parts only) - trimmed, diced and rinsed to remove any dirt
- 1.5 lbs. lean beef stew meat
- 2 tsp. Himalayan pink salt
- 1 tsp. black pepper
- ¼ cup tomato paste
- ½ cup sundried tomatoes, chopped
- 4 cups beef broth
- 4 cups cubed butternut squash (if you shop at Trader Joe's, they have pre-cut butternut squash! Two packages is the perfect amount for this recipe)
- 3 Tablespoons chopped fresh parsley
- Heat 1 Tablespoon of cooking fat in a medium skillet over medium heat. Add the leeks, half the salt, and pepper and sauté until soft, about 5-7 minutes. Transfer into the slow cooker.
- Add the other 1 Tablespoon of cooking fat into the same skillet. Use the remaining salt and pepper to season the beef and then add the beef to the pan. Cook until it is browned on all sides about 5-7 minutes. Add the tomato paste to the beef and cook until the tomato paste darkens a bit. Transfer the beef to the slow cooker.
- Add the sundried tomatoes and beef broth to the slow cooker.
- Lastly, add the butternut squash and fresh parsley.
- Cook on low for 8 hours (recommended) or high on 4 hours. Low and slow makes the beef more tender.
- Serve with additional chopped parsley.
With joy and health,
