Recipe: Beef + Butternut Stew

If you have a crock pot, you’re one step closer to being able to cook a nutrient-dense meal for your family.

I prefer to use a cast iron dutch oven, but if I weren’t home all day, I’d opt for a crock pot.

Simply add these ingredients to your pot + cook. Boom. Hearty, nutritious Beef + Butternut Stew. It’s really that easy.

If you’re cooking in a dutch oven, I’d recommend a temperature of 275 degrees, for about 4 to 4 1/2 hours.

You’ll know your roast is done because it will easily pull apart with a fork.

🔸4 lb. Chuck Roast (preferably organic + grass-fed)
🔸Diced root veggies – butternut squash, sweet potato, rainbow carrots, garlic + yellow onion (preferably all organic). Add as much or as little as you want; the quantity doesn’t really matter
🔸32 oz. Beef bone broth (preferably grass fed) Use less broth if your roast is smaller. You want your roast to be about 75 percent submerged in broth.
🔸Spices – about 1 tsp each: salt, black pepper, paprika, chili powder, curry, turmeric, red pepper flakes, cumin + coriander
🔸15 oz Pumpkin puree (preferably organic)
🔸15 oz Tomato sauce (preferably organic + no added ingredients)

Happy Soup + Stew SZN…oops, I mean, fall.

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