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| Prep Time | 25 minutes |
| Cook Time | 6-8 hours |
| Passive Time | 6-8 hours |
| Servings |
people
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Ingredients
- 1 pound beef stew meat cubed
- 2 tablespoons olive oil
- 1 small kabocha squash peeled and cut into 1/2-inch cubes
- 2 large carrots peeled and cut into 1/2-inch pieces
- 1 medium rutabaga peeled and cut into 1/2-inch cubes
- 1 bunch scallions green parts only, chopped
- 1 tablespoon apple cider vinegar
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 5 cups beef or chicken broth OR water use homemade, or a low FODMAP brand such as GutRx Gurus
- 1 teaspoon salt
- black pepper to taste
Ingredients
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Instructions
- Season the beef with a few pinches of sea salt and some black pepper. Heat the olive oil in a large sauté pan over medium-high heat, then add the beef. Let the pieces brown undisturbed for a few minutes on one side, then turn and let them brown on the other side. Remove from the heat.
- To the slow cooker, add the cubed squash, carrots, rutabaga, scallions, browned meat, cider vinegar, thyme, rosemary, broth or water, and salt. Cover, turn the heat to low, and cook for 6-8 hours. (The longer it cooks the more tender the meat and flavorful the stew will be.)
- When the stew has finished cooking, discard the herbs, taste and adjust seasoning if needed, and serve.
Recipe Notes
Recipe slightly adapted from Fed and Fit at http://fedandfit.com/paleo-winter-squash-and-beef-stew/