Oh the weather outside is…weather…Here in Houston, you just never know what temperature you’re going to wake up to…and sure can’t expect it to be the same in the afternoon. But Whether it’s 40 degrees or 80 degrees outside, have I got the recipe for you!
I’ve started eating healthier (I know, why would I do this right before the holidays??) so I’ve been working on some recipes that are low in fat but actually taste good. After all, that’s why we crave the bad stuff, right? This hearty beef and butternut squash stew is perfect for sneaking in those veggies in a delicious way!
Beef & Butternut Squash Stew
Serves: 8
Ingredients
- 2 lb Butternut Squash, peeled and cubed
- 3 – 4 tbsp Olive Oil
- 1 large onion chopped
- 2 lb lean beef chuck, cut into 1 inch cubes
- 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
Instructions
Step One. Heat the oil in a large skillet and saute the onions and beef (just long enough to get some color on the beef – not cooked through).
Step Two. Add the beef and onions to the crock pot and add in the beef stock, butternut squash, herbs, salt, and pepper.
Step Three. Cook it on low for 5 to 6 hours (or on high for 3-4 hours if you’re in a time crunch).
Tip: You can also add in 2 cups of egg noodles or rice towards the end if you’d like to thicken it up a bit. We added egg noodles (which makes it way easier for my one year old to feed herself) and everyone went back for seconds!
A certain little girl couldn’t wait to dig in… This post contains affiliate links.
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