Beef & Winter Squash Stew

By Micki Brown
Serves 8


2 pounds grass-fed beef, cut into bite-size chunks (chuck, sirloin, stew meat, etc.)

¼ cup all-purpose flour

2 tbsp coconut oil

5-6 cups blue Hubbard or other winter squash, seeds removed, peeled, large dice

1 onion, diced

3 stalks celery, diced

3 large carrots, sliced

1 bunch Swiss chard, chopped

1 jar (18.3 ounce) diced tomatoes

4 cups beef or vegetable broth

1 tbsp Italian seasoning

2 tsp garlic, minced

1 tsp sea salt

½ tsp black pepper

2-3 bay leaves


Heat oil over medium-high heat in a large soup pot or Dutch oven. Coat the beef with the flour, then place in heated oil, and cook, stirring frequently until browned on all sides. Add the remaining ingredients, except for the Swiss chard, and bring to a simmer. Continue simmering on medium-low heat for 45-60 minutes or until vegetables become tender, but not mushy. Stir occasionally. Add the Swiss chard and simmer another 10-15 minutes. Remove the bay leaves. Serve and enjoy! Also tasty served with hot sauce or ketchup.