Butternut Squash & Kale Beef Stew

Ok, so I cheated on my paleo a bit with this one. I started out strong and then noticed a bottle of stout in the fridge and knew it would be the perfect additional to this hearty winter-y stew. Kale? Butternut Squash? Perfectly tender beef? Yes, please! Next time I swear I’ll get it right and stick to the plan, but the stout added this extra level of flavor that took this lovely stew to another level.

Butternut Squash and Kale Beef Stew

Butternut Squash & Kale Beef Stew
via girl meets paleo

2 tbsp olive oil or other cooking oil
2 lb stew beef, 1″ cubed
1 onion, roughly chopped
4 garlic cloves, minced
1 1/2 tbsp fresh sage, minced
1/2 tsp smoked paprika
1 small butternut squash, cubed (about 4 cups)
1 bunch fresh kale, roughly chopped
4 cups beef stock, preferably homemade
1 cup stout beer (optional)
salt and pepper

In a large dutch oven heat 1 tbsp oil over medium high. Working in batches, brown the meat, making sure not to cook it through (it can turn tough). Set browned meat aside. Lower heat to medium and add the 2nd tbsp oil. Once it’s melted add the onions, garlic, smoked paprika, and sage to pot, along with a big pinch of salt and fresh pepper. Cook about 8 minutes, or until the onions begin to soften and turn translucent. Make sure to stir frequently so the mixture doesn’t burn.
Add the beef, butternut squash, and kale to the pot. Stir to combine, then add the stock and two cups of hot water (if using the beer, replace 1 cup water with the stout). Bring to a boil, then reduce to a simmer and let cook, covered, for at least an hour. I recommend about 2 hours to get the beef nice and tender. Serve and enjoy. Store leftovers in the fridge for up to a week.

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