Beef and Butternut Squash Stew Recipe {Gluten-Free, Paleo, Whole30}

Paleo Whole30 Beef and Butternut Squash Stew Recipe

My winter blues savior and new favorite word to say and is the Danish concept of hygge (pronounced hoo-gah). Hygge is a feeling of coziness, warmth, or charm enjoyed alone or with others. Hygge can be any simple ritual or action that causes you to slow down and savor the moment, like sitting down to really taste and enjoy a cup of morning coffee, or relaxing with family by the fireplace on a cold night. One of my favorite ways to enjoy hygge in the winter is to turn on some jazz, light a candle or two, and sit down to a hot bowl of soup or stew for dinner.

More often than not, my hygge-friendly recipe of choice is a bowl of homemade Beef and Butternut Squash Stew with Sun-Dried Tomatoes and Fresh Rosemary.  This recipe fills my apartment with heavenly aromatics while simmering, and it really hits the spot on a cold or rainy evening. I don’t cook much red meat, but the sweetness of the butternut squash and savoriness of the sun-dried tomatoes pairs perfectly with the tender beef here.

It’s a hearty stew that’ll really fill and warm you up, and, best of all, it comes together really easily and requires minimal ingredients.

Sometimes I add some red wine to my Beef and Butternut Squash Stew to punch up the flavor, but I’ve omitted it in this version to make this a Whole30-friendly recipe. Feel free to reduce the broth and add a 1/4 cup of red wine if you desire, but it’s wonderful without as well!

Beef and Butternut Squash Stew with Sun-Dried Tomatoes and Fresh Rosemary {Whole30, Paleo, Gluten-Free}


1 1/2 lbs beef stew meat, cubed

1 yellow onion, diced

3 cloves garlic, minced

2 cups butternut squash, cubed

1/4 cup sun-dried tomatoes

3 cups beef bone broth

1 tbsp fresh rosemary, minced

1 tbsp fresh thyme, minced

1/2 tsp salt + more to taste

1/2 tsp pepper + more to taste

2 tbsp olive oil


Heat olive oil in a dutch oven over medium-high heat. Once hot, add stew meat, salt, and pepper. Cook until the beef is browned, then remove from dutch oven and set to the side.

Reduce heat to medium and add the onion, garlic, rosemary, and thyme until tender, about 5 minutes.

Re-add the beef, as well as the butternut squash, sun-dried tomatoes, and broth. Stir to combine with a wooden spoon, scraping the brown bits off the bottom of the pan.

Bring the stew to a boil over high heat, then reduce the heat, cover, and simmer for 1 hour.

Season the stew with additional salt and pepper to taste. Serve, and enjoy!

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