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Spiced Beef Stew with Cabbage, Butternut Squash & Sweet Potato

The weather has been chillier and damp the past few days, so this hearty, tasty, spiced beef stew has been a sufficient belly warmer. Full of butternut squash, white sweet potato, red cabbage, ground beef, and flavorful spices, it’s a winning combination.

Also, this probably comes as no surprise, but the flavors are even more abundant the next day and the texture becomes a bit creamy too. The creaminess is a result of the squash breaking down more when reheated and stirred. The sweet potato holds together more since it’s starchier, but probably adds a dose of its own creaminess as well. Regardless, it’s legit.

Meanwhile, catch me next Wednesday, October 18 on KATU Afternoon Live! I’ll be making my pumpkin spice chocolate clusters that I shared last week. Stay tuned!

Cheers and enjoy!

Spiced Beef Stew with Cabbage, Butternut Squash & Sweet Potato

Ingredients:

  • 2 lb grass-fed ground beef
  • 1-2 tsp grass-fed ghee, butter, or other fat of choice
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium red cabbage, chopped
  • 1 medium butternut squash, peeled and chopped into cubes
  • 1 medium sweet potato, peeled and chopped into cubes
  • Splash of chicken broth, either homemade or good-quality store-bought
  • 1 Tbsp apple cider vinegar
  • 2.5 tsp ground turmeric
  • 1.5 tsp cumin
  • 1/2 tsp cinnamon
  • Pinch of cayenne
  • 2 tsp sea salt, plus more to taste, if needed
  • Black pepper, to taste

Directions:

  1. Melt ghee or other fat of choice in a large pot over medium heat. Add the onion and garlic, and sauté a couple minutes. Then, add the ground beef and cook until browned, about 5-7 minutes, breaking up the pieces with a spatula as needed.
  2. Next, add the cabbage and 1 tsp sea salt. Stir, cover, and cook over medium-low heat for 5-7 minutes.
  3. Add the butternut squash, sweet potato, broth, vinegar, turmeric, cumin, cinnamon, cayenne, remaining 1 tsp sea salt, and black pepper. Stir, cover, and cook for 10 minutes.
  4. Check sweet potatoes and squash with a fork and if need be, cover and cook for another 3-5 minutes. Taste and adjust sea salt, pepper, and spices as desired.

Yields: 6 servings

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Filed Under: Dinner, Recipes Tagged With: autumn recipe, butternut squash, cabbage, cinnamon, easy dinner recipe, fall recipe, fall stew, gluten-free, grain free, ground beef, ground beef and veggie saute, ground beef stew, healthy eating, meat and veggie bowl, one dish meal, Paleo, paleo dinner recipe, paleo stew, recipe, sweet potato, turmeric

Previous Post: « Pumpkin Spice Chocolate Clusters
Next Post: Pumpkin Caramel Chocolate Cups »

Reader Interactions

Comments

  1. Shonnie

    October 12, 2017 at 7:55 am

    I’ll have to give this one a try!

    Reply
  2. paleoinpdx

    October 12, 2017 at 1:16 pm

    Hope you enjoy it!

    Reply
  3. Sara

    April 21, 2019 at 5:47 pm

    Made this for dinner tonight and I have to say it was wow! The spice combo is so perfect. I added extra seasoning and kale. I also switched the squash for acorn because that’s what I had on hand. I would absolutely make this again and am really happy I made the whole recipe for two people cause now I will get to have it again very soon 🙂

    Reply
    • Alisa

      April 21, 2019 at 8:49 pm

      I am so happy you enjoyed it, Sara and thank you for sharing! I’m glad you made it work for you and with what you had on hand too. Now, I might have to try it with acorn squash sometime!

      Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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