"Acorn" Beef Stew

This delicious stew is filled with roasted beef and tender roasted veggies, atop a bed of roasted acorn squash. It's such a treat from traditional stew and you will reap the benefits of antioxidants, vitamin A and other nutrients from the winter squash. Give it a try; you won't miss the white potatoes.

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Course Main Course, Soup

Servings 6

Ingredients

2 ¼ lbs grass-fed beef stew meat cut in pieces
1 yellow onion finely chopped
10 garlic cloves minced
1 Tbsp ground marjoram
Sea salt and black pepper to taste
½ cup beef or vegetable broth or stock
2 cups leeks sliced
2 cups carrots chopped
2 stalks celery chopped
1 acorn squash halved and seeds removed
2 Tbsp olive oil

Instructions

Preheat oven to 350°F.
In a roasting pan or dutch oven top the stew meat with all ingredients except for the acorn squash and oil; mix well to combine. Cover tightly with foil and roast in the oven until tender, about 1 hour.
Remove the prepared acorn squash from its skin and cut into cubes. Toss cubes with olive oil and roast in the oven until cubes are tender, about 30-45 minutes.
Serve stew on top of roasted squash.

Notes

Try this recipe with sweet potatoes instead of acorn squash if you prefer.

Keyword Anti-Inflammatory, Antioxidant, Beef, Carrots, Complete Meal, Entree, Lean Protein, Soup, Squash