This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we wholeheartedly stand by!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
Not too many things feel quite as fall-like as the appearance of butternut squash at the market. Here I use it to give heartiness and texture to a beef stew, adding a little pear for sweetness and some cinnamon and thyme for flavor. It is hard not to make a lot of this considering the size of an average butternut squash is quite large – I like to freeze the leftovers for those days that I don’t want to (or feel well enough to) cook. This recipe makes a pot full, so don’t be afraid to halve it if you don’t want so much at once.
- 1½ tablespoons coconut oil
- 2-3 pound roast or stew meat (I used sirloin tip) cut into 1½" cubes
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 inch piece ginger, minced
- 2 cups bone broth
- 1 butternut squash, peeled and cubed
- ¼ teaspoon cinnamon
- ½ teaspoon sea salt
- 2 pears, chopped
- 1 cup mushrooms, sliced
- 1 tablespoon fresh thyme
- Heat 1 tablespoon of the coconut oil in a heavy-bottomed pot on medium-high heat and brown the meat on all sides. Remove from the pot, and turn the heat down to medium.
- Add the onion and cook for about five minutes or until they begin to soften. Add the ginger and garlic, and cook for another couple of minutes, being careful to stir them gently so that they don't burn. Add the bone broth or stock and the browned meat to the pot, and bring to a simmer on low. Cover tightly and cook for 15 minutes, making sure to keep it at a simmer.
- Add the butternut squash, cinnamon, and sea salt and simmer covered another 15 minutes.
- Now add the pears and simmer for another 30 minutes, or until the meat and squash are both tender.
- In a small skillet, heat the rest of the coconut oil on high heat and cook the mushrooms for about 5 minutes, or until browned and tender. When the stew is done, garnish with sautéed mushrooms and fresh thyme.