Beef & Calabaza Squash Stew

By tcasteel2000

Ingredients

• 2 Tbsp. coconut oil
• 1 med. yellow onion, chopped
• 1 tsp. dried rosemary, crushed
• 1 tsp. dried thyme
• 1 1/2 pounds beef stew meat, cubed
• 1/2 tsp salt
• 1/2 tsp. freshly ground black pepper
• 4 cups low sodium beef broth
• 1 pound Calabaza squash, peeled and cubed

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Roasted or baked calabaza squash is very versatile. It can be used in place of pumpkin in custards, soups and pies, enjoyed as a side dish in place of potatoes, or used for a burst of color and nutrition in a smoothie.

Heat the coconut oil in a Dutch oven over medium heat. Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes. Sprinkle beef with salt and pepper. Raise heat to medium-high and add beef; brown on all sides. Add beef broth and whisk up all of the browned bits from the bottom of the pan. Add calabaza squash and stir to combine well. Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.