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Beef & Butternut Squash Stew

: Beef & Butternut Squash Stew
Course: Main Course, Soup


  • 1.6 pounds Cubed Stew Meat i used about 1.6 lbs, note that my cooker is only a 6qt
  • Large Yellow Onion diced
  • Butternut Squash peeled and cubed
  • 1/4 pound Chanterelle Mushrooms yellow - about 1/4 lb
  • Large Carrot peeled and diced
  • 2 tablespoons Tomato Paste
  • 2 pinchs Fresh Rosemary
  • 3 pinchs Thyme
  • 2 cloves Garlic
  • 2 cups Beef Stock
  • 0.5 cups Chicken Stock
  • Salt N' Pepa


  • Sauteed the onion in a little bit of olive oil and then set aside
  • Sauteed the stew meat about 3 minutes per side to brown. I did not drain the fat after, but you could if you want to reduce some calories. VIVA ANIMAL FAT
  • Add everything into the pot - follow your manufacturer's instructions to seal pot, etc.
  • Cook 15 minutes starting at the 'start time' for your pot (i.e. the knob is 'rocking back and forth slowly) then turn off heat
  • Let sit for 15 minutes after that, then open and NOM!!!!