Wednesday, September 25, 2013

Recipe - Beef and Butternut Squash Stew

It's been feeling more and more like Autumn here lately and for me, with that comes my incessant need to make and eat stew.  This is a really hearty one with tons of veggies. The stew can be prepared in a slow cooker or if you don't have one, like I don't, in a 300* oven.  This recipe is adapted from Practical Paleo.

You'll need:
3 cloves garlic, smashed
1 Tbsp smoked paprika
2 Tbsp chili powder
1 Tbsp chipotle powder
1 Tbsp cinnamon
1 Tbsp cocoa powder
1.5 Tbsp salt
2 tsp black pepper
1 - 28oz can tomatoes, diced or whole
1 lb stewing beef
2 cups butternut squash, peeled and diced into 2-inch chunks
1 onion, diced into 2-inch chunks
1 bell pepper, diced into 2-inch pieces

In a large bowl combine the garlic, smoked paprika, chili powder, chipotle powder, cinnamon, cocoa powder, salt and black pepper with the tomatoes.

Place the beef, squash, onion and bell pepper into the slow cooker (or dutch oven, if you're cooking in the oven); cover with the tomato mixture.

Cover and cook on low heat for 4-6 hours.  The time will remain the same whether or not you're cooking in the oven or in a slow cooker.

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