Beef Stew with Kale & Butternut Squash
Difficulty : Super easy
Preparation time:
20m
Cooking time:
1h 30m
This stew is a very satisfying and healthy meal in itself. Butternut squash is great for you, kale is fantastic for you, and add in some beef and you’ve got a very satisfying meal! You're getting plenty of nutrition from the kale and squash, as well as the requisite protein from the beef.
Because the stewing beef takes a long time to cook you're better off making the full recipe, which is about 4 servings, and keeping the leftovers in the fridge to eat during the week or freezing for another time.
Ingredients
For 4 people (
)
Recipe
- 1 large bunch Fresh sage leaves
- 1 tablespoon(s) smoked paprika
- 900 grams stewing beef
- 1 Onion
- 4 Garlic clove(s)
- 1 Butternut Squash
- 1 large bunch Kale
- 1 liter(s) beef stock
- Black Pepper
- Sea Salt
- 1.5 teaspoon(s) Coconut Oil
Nutritional Facts (per serving)
- Kcal: 465 kcal
- Sugars (g): 5g
- Carbs: 18g
- Fat: 18g
- Saturated fat (g): 5g
- Proteins: 58g
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Directions
- Dice the stewing beef into 1 inch cubes.
- Peel and dice the butternut squash into cubes.
- Chop the onion and crush the garlic cloves.
- Roughly chop the sage leaves and Kale.
- In a large casserole pot, heat 1 teaspoon of coconut oil over a high heat.
- Working in batches, brown the meat, making sure not to cook it through (it can turn tough). Set browned meat aside.
- Lower the heat to medium and add another half teaspoon of coconut oil.
- Add the onion, garlic, smoked paprika, and sage to the pot, along with a big pinch of salt and freshly ground black pepper.
- Cook for 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 beef stock and 500ml of hot water.
- Bring to the boil, then reduce to a simmer and let cook, covered, for about an hour and a half or until the beef is lovely and tender.
- Taste and season if necessary and serve.
