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Thursday, September 27, 2012

Garlic Beef Stew with Acorn Squash

The recipe is from the book, Everyday Paleo.  I made a double batch and used some Grass Fed Chipped Beef that I had left along with some Chuck Beef. The gravy turned out awesome. I don't think the chicken broth was necessary because the beef created plenty of gravy.

Ingredients
2 lbs stew meat
1 yellow onion finely chopped
12 garlic cloves minced
1 tbsp ground marjoram
0.5 cup chicken broth
1 acorn squash halved and seeds removed
salt and pepper to taste

Place stew meat in slow cooker, mixing well with spices. Cut acorn squash in half, scoop out seeds and place directly on top of stew meat. Cook for 6-8 hours on low. Scoop cook squash from it's skin and serve in a bowl with the meat on top.

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