Butternut Squash + Beef Stew Recipe

By mdancause

Ingredients

• 1 lb. beef cubes for stewing;
• 1 butternut squash, peeled, de-seeded and diced;
• 1 medium onion, diced;
• 3 garlic cloves, minced;
• 4 carrots, diced;
• 6 oz. mushrooms, sliced;
• 6 oz. spinach, chopped;
• 1 cup chicken stock
• 14 oz. diced tomatoes;
• 1 tbsp. chili powder;
• 1 tsp. paprika;
• 1 tsp. dried oregano;
• Sea salt and freshly ground black pepper;

Details

Servings 1
Adapted from paleoleap.com

Preparation

Step 1

Warm up a skillet over a medium-high heat.

Brown the beef cubes in the skillet for about 1 minute per side.

Transfer the meat to a slow cooker.

Add all the remaining ingredients, except for the spinach and the mushrooms, to the slow cooker.

Give everything a good stir, set the slow cooker to low and cook for 6 hours.

Add in the mushrooms 30 minutes before the stew is done.

Add the spinach just before serving.