This is my go-to fall stew. It’s easy to make—you can make it in a pot or a slow cooker. The result is always tender meat and flavorful sauce.

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Serves 4

You will need:
1 tablespoon butter glug of olive oil
2 lbs beef stewing meat, cubed
1 large carrot, cubed
2 celery stalks, cubed
1 yellow onion, diced
2 cloves garlic, sliced
1 small can crushed tomatoes
2 cups vegetable stock
1⁄2 teaspoon dried thyme
1⁄2 large butternut squash, peeled, cubed
salt and pepper, to taste
Sriracha sauce, to taste
  1. Melt butter and olive oil in a large pot and brown meat on all sides.
  2. Remove meat and add carrot, celery, onion, and garlic.
  3. Sauté until onion goes soft, and add meat, tomatoes, stock, and thyme.
  4. Let simmer for 10 minutes, add squash, and simmer until meat is done.
  5. Season with salt, pepper, and as much Sriracha as you can take.


Photography by Food+styling+photography by Paul Lowe

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