Paleo Hearty Beef and Squash Stew
Warm, comforting, and packed with nourishing ingredients, this Paleo Hearty Beef and Squash Stew is the ultimate wholesome one-pot meal. Featuring tender beef chuck, carrots, sweet potatoes, and creamy butternut squash, this gluten-free, dairy-free stew delivers unbeatable flavor with every spoonful. Simmered low and slow with aromatic fresh herbs like rosemary, thyme, and parsley, and enriched with a rich tomato-infused beef broth, this recipe makes for a satisfying dinner that’s perfect for chilly evenings or meal prep. With its paleo-approved ingredients and hearty texture, this stew is as nutritious as it is delicious—an ideal dish to cozy up with while staying true to your dietary goals. Serve hot and enjoy the perfect balance of protein, vibrant veggies, and bold, savory flavors.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups beef broth (preferably homemade or low-sodium)
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped
Instructions
Season the beef cubes with salt and black pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add half of the beef cubes in a single layer and sear until browned on all sides, about 4-5 minutes. Remove the beef from the pot and set aside. Repeat with the remaining beef, adding an additional tablespoon of olive oil if necessary.
In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes, scraping up any browned bits from the bottom of the pot.
Add the sliced carrots, cubed butternut squash, and sweet potatoes to the pot. Stir the vegetables to combine with the onions and garlic.
Return the browned beef to the pot. Pour in the beef broth and stir in the tomato paste until well combined.
Add the bay leaf, rosemary, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef and vegetables are tender.
Remove the bay leaf, rosemary, and thyme sprigs from the stew. Adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 33.1 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 5365 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
