Beef and Butternut Squash Stew

This is a healthy and hearty crock pot recipe that goes a long way. If you have extras, it also freezes well. When prepping healthy meals I pick my battles. If I know I’m short on time but don’t want to sacrifice healthy choices for quick and easy dinners that include ingredients I can’t pronounce, I compromise. I’ll pick up the already chopped, diced, washed, peeled whatever is required vegetable and consider it an investment in my health (and the health of my family). I sourced this recipe through PaleoLeap.com . Check out their web site for additional clean-eating dinner ideas!

Beef and Butternut Squash Stew

StewBowl

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 pepper

TIP: If you are short on time and willing to pay a small premium, some grocery stores carry vegetables already prepped in their produce department, or diced and frozen in the freezer aisle)

Instructions

  1. Spray skillet with oil and warm over medium-high heat.
  2. Brown the beef cubes in the skillet for approximately 1 min per side.
  3. Transfer the meat to the crock pot.
  4. Add all remaining ingredients, except for the spinach and the mushrooms, to the crock pot.
  5. Give everything a good stir, set the timer on your slow cooker for six hours (depending on type of cooker and time available).
  6. Add in the mushrooms 30 minutes before the stew is done.
  7. Add the spinach just before serving