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Butternut squash is legit for you, kale is downright and utterly fantastic for you, so in this recipe you’re already starting off on the right side of the bed. Next, add in some grassfed beef chunks/sirloin tips and you’re doing just swell if you are trying to mimic “paleo” lifestyle/eating. That’s because you’re getting plenty of nutrition from the kale and squash, as well as the essential protein from the grassfed beef. What's just as important is what you are not consuming. Man made, factory produced and chemical laden "food stuffs". You’ll feel satiated at the end of the bowl as it does tend to sit heavy from the protein and fat (not a bad thing). By browning the meat in bacon fat, you are thereby giving it wild amounts of flavor if, of course, you decide to use bacon fat as your cooking fat.
Butternut Squash & Kale Beef Stew
What You Shall Do:
1. In a large dutch oven heat 1 tbsp. bacon fat (or butter, oil) over medium high. Working in batches, brown the meat, making sure NOT to cook it through. Set browned meat aside.
2. Lower heat to medium and add another tbsp. of cooking fat. Once it’s melted add the onions, garlic, smoked paprika, and sage to pot, along with salt and fresh pepper. Cook about 6-8 minutes, or until the onions begin to soften and become translucent. Make sure to stir frequently so the mixture doesn’t burn.
3. Add the beef, butternut squash, and kale to the pot. Stir to combine everything then add the chicken stock and two cups of hot water. Bring to a boil, then reduce to a simmer and cook covered for at least an hour. Mine went a bit longer.
4. Serve and enjoy. This makes a rather large batch of stew. You most certainly can store in fridge/freezer.
Recipe adapted from paleogrubs.com