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+ servings

Beef & Butternut Squash Stew

This is a fantastic, budget-friendly Paleo recipe...one I know you'll love!
Prep Time15 minutes
Cook Time30 minutes
Servings - 4 servings


  • 1 Tbsp olive oil
  • 3/4 lb. stew beef, seasoned with salt and pepper and minced onion
  • 1 butternut squash, peeled, seeded and cubed
  • 1 small onion, chopped
  • 4 oz. can sliced mushrooms
  • 15 oz. can diced tomatoes, undrained
  • 1/2 lb. baby carrots or equivalent carrot sticks
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Fresh bread; as side dish


  • Add the olive oil to the Dutch oven and brown all sides of the stew beef.
  • Once browned, add 6 cups of water or beef broth. (Add 1-2 more cups if you wish for it to simmer longer.)
  • Addthe prepared butternut squash, onion, mushrooms, diced tomatoes, carrots and the seasonings.
  • Season with salt and pepper to taste.
  • Bring to a boil, then reduce heat and let simmer for 25 minutes, or until squash is fork tender.
  • Cover and let simmer until ready to serve.
  • Prepare fresh bread as side dish.
  • Serve Dutch Oven Beef Stew with Butternut Squash in warmed soup bowls with fresh bread.