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Gluten Free Dairy Free Beef and Butternut Squash Stew

See that stew?  Honestly, we made it for dinner, but the next day it also made it into the lunch box.  Some meals are like that.  No matter how good they might have been for dinner, for lunch they are fantastic!  Stew is one of those meals, it always seems better the next day after the flavors have had more time to develop.  As a lunch-time meal option, Gluten Free Dairy Free Beef and Butternut Stew is a welcome change from the usual gluten free sandwich.

If you don’t have access to a microwave at work or school (my kiddos don’t), try using a thermos or thermos bowls.  I find them in the lunchbox and travel sections of my local store.  I preheat thermoses by pouring boiling water into them and capping.  I let the bowls set while heating the stew in a sauce pan.  When the stew is heated, so are the thermos bowls.  Dump out the water and add the stew.  Preheating the thermos bowls keeps the stew and other hot dishes toasty until lunch time.  Try it the next time you are sending a hot meal in the lunch box.  Works like a charm!

Gluten Free Dairy Free Beef and Butternut Squash Stew

Author/Source:

Angela @ onceamonthmeals.com adapted from Jeannette Lee Bessinger and Tracee Yablon Brenner @ RealFoodMoms.com

Ingredients:

  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 1 1/2 cups Butternut squash, pealed, seeded, and cubed into 3/4″-1″ pieces
  • 1 1/2 pounds beef stew meat
  • 3/4 cup red wine, gluten free beer or beef stock
  • 1/2 cup gluten free beef stock
  • 1  14.5 ounce can diced tomatoes
  • 1 whole bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1  10 ounce package frozen green beans
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground

Directions:

Put all ingredients, except the green beans, into slow cooker.  Cover with lid and cook for 7-8 hours on low or for 3-4 hours on high.  Stir in green beans.  When beans are cooked through it is ready to serve.  

Freezing Directions:

Turn off slow cooker and allow to cool.  Package stew by dividing into the indicated number of lunch sized containers.  Label and freeze.

To serve:  Thaw.  Warm through.

Servings:  8

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15 Responses to “Gluten Free Dairy Free Beef and Butternut Squash Stew”

  1. This looks great! I’m scared though, the last time I paired butternut squash with red wine, it came out purple!

    • angela says:

      LOL! That could be a concern, but as you can see from the pic, the squash made it without the color change. However, you could always skip the wine and use more broth if you are worried. That is too funny! I wonder how much wine you need to add for purple squash… :)

  2. [...] week I share Beef & Butternut Stew from the upcoming October Menu at Once a Month Mom.  Stop by and say [...]

  3. I’ve always done that thermos trick, too…makes for perfectly hot soup or tea come lunch or dinner time! :D

  4. Mindy says:

    I wonder if this would taste good with potatoes and celery. Carrots probably aren’t necessary b/c of the squash. My 4yo cannot have beans. Has anyone tried varying the recipe any?

  5. JMO says:

    Could I freeze this pre-cooking? Put all the ingredients in a bag, freeze and then thaw, cook or is the liquid content too high for that? I try to prep freezer bags for all my slow cooker meals to cut down on prep time in the mornings.

  6. Nicole says:

    Do you brown the meat before adding to the crockpot?

  7. Dawn says:

    This sounds really yummy!
    The squash doesnt get mushy after 7-8 hours?

  8. Emily says:

    What size containers do you freeze majority of your meals in?

  9. [...] chicken (with homemade gluten-free teriyaki sauce) with brown rice, broccoli and chard (x2)Beef & butternut squash stew (x2)What are you eating this week?Filed Under: food Tagged With: dairy-free, gluten-free, menu [...]

  10. These are wonderful recipes, the only thing I suggest would be to use a lot more herbs, where a teaspoon is suggested I used a tablespoon. Both the chicken and cranberry stuffed chicken breasts and the beef and butternut stew ( I also added Worcestershire sauce) would have been quite bland with the amounts mentioned in the recipes. Thank you so much, though, I can now plan great dinners for my husband and not worry about ‘what to cook for dinner’ tonight!

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