Gluten Free Dairy Free Beef and Butternut Squash Stew - Lunch Version
8
Servings
18
Ingredients
15
Comments
Packed with butternut squash, beef and delicious herbs, Gluten Free Dairy Free Beef and Butternut Stew is a welcome change from the usual gluten free sandwich.
8
Servings
18
Ingredients
15
Comments
Ingredients
- 2 ¼ cups slice Onion
- ½ teaspoons Sage, Dried
- 2 cups chunk Red Potato
- ½ teaspoons Onion Powder
- 2 teaspoons mince Garlic, Cloves
- 2 cups slice Carrot
- 1 ½ cups peel and chunk Squash, Butternut
- 1 ½ pounds Stew Beef
- ¾ cups Beef Bone Broth/Stock
- 14 ½ ounces Diced Tomatoes, Canned
- 1 whole Bay Leaf
- 1 teaspoon Basil, Dried
- 1 teaspoon Oregano, Dried
- 1 teaspoon Thyme, Dried
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 10 ounces Green Beans, Cut, Frozen
- 1 cup dice Asparagus
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Put all ingredients, except the green beans and asparagus, into slow cooker.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Put all ingredients, except the green beans and asparagus, 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 and asparagus.
- When green beans and asparagus are cooked through it is ready to serve.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 227
- Total Fat
- 4g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 54mg
- Sodium
- 407mg
- Total Carbohydrates
- 26g
- Fiber
- 5g
- Sugar
- 6g
- Protein
- 22g
- WW Freestyle
- 3
15 Comments
Join the discussionThis looks great! I’m scared though, the last time I paired butternut squash with red wine, it came out purple!
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… 🙂
I’ve always done that thermos trick, too…makes for perfectly hot soup or tea come lunch or dinner time! 😀
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?
The stew is great for adaptting to any veggies. It will be great.
So change it up. Add vegetables your family loves. Stew with potatoes,onions,pepper, carrots, parsnips, rutabagas, and turnips . Try radishes, okra, or spinach. Thicken the broth. With a slurry on warm water corn starch mixed well together then add slowly in to your stew pot while stirring to combine it will thicken.
Add some apples your chold will love it. Then add green vegetables that your 4 year old does like. Also try letting the your child help you cook. This will encourage the child to eat new foods.
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.
That should work fine!
Do you brown the meat before adding to the crockpot?
no you don’t have to since it’s cooking for 7-8 hours.
This sounds really yummy!
The squash doesnt get mushy after 7-8 hours?
It gets a little mushy but still firm.
What size containers do you freeze majority of your meals in?
8×8 Foil Pans or gallon freezer bags
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!