Beef and Butternut Squash Stew

Beef and Butternut Squash Stew

There’s nothing better than a bowl of stew to warm you up on cool nights. This Beef and Butternut Squash Stew is very satisfying and sure to be a family favorite!



2 1/2 pounds stew meat
1 medium yellow onion, diced
2 TBSP coconut oil
3 -4 slices thick bacon, cut into small pieces
4 carrots, sliced
4 stalks of celery, sliced
1 butternut squash, diced
1/4 cup almond flour
4 cups organic beef broth
2 cups red wine
3 bay leaves
1/2 tsp salt
2 tsp Herbes De Provence seasoning (found at Whole Foods)


  1. Heat the oil in a large Dutch oven over medium high heat, and working in batches, add the stew meat.
  2. Brown for 5-6 minutes per side, then flip over with tongs. Remove from pot and add other meat and repeat process. Set meat aside on a plate.
  3. Saute the onions until soft.
  4. Fry bacon pieces in the pan until crispy.
  5. Add the celery and carrots to the pot, stirring to loosen any browned bits on the bottom of the pan.
  6. Add the almond flour and mix together.
  7. Add in the almond flour and cook until it is rather dried out.
  8. Stir in the wine, and simmer to let the wine reduce somewhat.
  9. Add the broth, butternut squash,  bay leaves, salt, and Herbes De Provence;  bring to a boil.
  10. Simmer for 1 hour.
  11. Remove bay leaves and serve.



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