Beef Stew with Roots and Winter Squash

Yield: 4-6 servings

There’s nothing like a bowl of comfort to ease us into the autumn season. Hearty roots and seasoned meat are slow cooked for a tender texture and rich taste. This healthy version doesn’t contain potatoes or flour, making it suitable for the paleo diet.

MEAT SEASONINGS
2 pounds stewing beef or lamb, cut into 1 or 2-inch cubes
2 teaspoons dried herbs (thyme, marjoram, savory, rosemary…)
1 teaspoon salt
1/2 teaspoon black pepper

STEW
2 tablespoons olive oil
1/2 yellow onion, diced
1 celery stalk, diced
4 garlic cloves, sliced
4 cups beef or chicken stock
2 bay leaves
2 carrots, diagonally cut into 1-inch chunks
1 turnip, diagonally cut into 1-inch chunks
parsnip, diagonally cut into 1-inch chunks
1 delicata or acorn squash, halved, seeded, and cut into 1-inch chunks (leave skin on)

Season the meat with the herbs and spices.

Heat the olive oil in a medium stock pot over medium heat. Add the onion, celery and garlic and saute for 5 minutes, until tender.

Stir the meat into the above vegetables and cook for 2-3 minutes, stirring frequently, until the meat is slightly browned. Pour in the stock and bring to a boil. Add the bay leaves, reduce the heat, cover and simmer over low heat until the meat is fork tender, about 1 1/2 hours.

Add in the carrots, turnip, parsnip and squash; cook, uncovered, another 35-45 minutes, until the veggies are tender and the liquid reduces to a thick stew.

Taste and adjust the seasonings by adding more salt, pepper or dried herbs.

©2007 Copyright Alison Anton – All rights reserved.