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