Paleo Hearty Beef and Squash Stew

Warm up with this rich and satisfying Paleo Hearty Beef and Squash Stew, a nutrient-packed comfort dish perfect for chilly evenings. Featuring tender chunks of seared beef chuck, sweet butternut squash, and earthy sweet potatoes, this stew is balanced with aromatic herbs like rosemary and thyme for a depth of flavor that's both rustic and elegant. A homemade or low-sodium beef broth serves as the hearty base, while wholesome ingredients like carrots, onions, and garlic enhance its natural richness. Slow-simmered to perfection, this paleo-friendly dish is free of grains, dairy, and processed ingredients, making it a nourishing and delicious choice for clean eating. Serve it steaming hot, garnished with fresh parsley, for a cozy meal that’s sure to satisfy your cravings and keep you full.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the sliced carrots, cubed butternut squash, and sweet potatoes to the pot. Stir the vegetables to combine with the onions and garlic.

Step 5

Return the browned beef to the pot. Pour in the beef broth and stir in the tomato paste until well combined.

Step 6

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.

Step 7

Remove the bay leaf, rosemary, and thyme sprigs from the stew. Adjust seasoning with additional salt and pepper if needed.

Step 8

Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Nutrition Facts

Serving size	(2642.7g)

Amount per serving	% Daily Value*
Calories	3039.1

Total Fat 212.5g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 3591.5mg	0%
Total Carbohydrate 113.1g	0%
Dietary Fiber 20.7g	0%
Total Sugars 33.1g
Protein 180.3g	0%

Vitamin D 0IU	0%
Calcium 409.2mg	0%
Iron 30.5mg	0%
Potassium 5364.8mg	0%

*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.

Source of Calories

Fat: 62.0%

Protein: 23.4%

Carbs: 14.7%