Slow Cooker Beef & Butternut Squash Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes, Soups
Cuisine: Paleo
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add the sundried tomatoes and beef broth to the slow cooker.
  4. Lastly, add the butternut squash and fresh parsley.
  5. Cook on low for 8 hours (recommended) or high on 4 hours. Low and slow makes the beef more tender.
  6. Serve with additional chopped parsley.
Notes
Recipe adapted from rubiesandradishes.com.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/beef-butternut-squash-stew/