Cranberry Barbecue Beef Oven Stew
Recipe type: Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
Throw it in the oven and forget about it! This dish is full of flavor – from the deep cranberry taste, to the sweetness of yam, mixed with the satisfying taste of organic beef. Perfect for weekday family meals, served with toast, tortillas, or socca.
  • 1 butternut squash, peeled and chopped into ½ inch cubes
  • 1 yam, unpeeled and chopped into ½ inch cubes
  • 2 potatoes, unpeeled and chopped into ½ inch cubes – I used white, but red would work as well
  • 2 carrots, unpeeled and cut into discs
  • 1 yellow onion, sliced
  • 1 lb stewing beef – I used grass-fed and finished, free range beef
Cranberry barbecue sauce:
  • ⅔ cup cranberry juice – I used 100% cranberry juice so had to add 1 tablespoon sugar – demerara sugar, or sucanat would work
  • 1 beef bouillon cube – I used GoBIO! Organic Beef Bouillon Cubes
  • 6 oz. can of tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 2 tablespoon blackstrap molasses
  • ½ teaspoon salt
  • pepper to taste
  1. Preheat oven to 300F
  2. Combine all barbecue sauce ingredients in a small saucepan. Bring to a boil, then reduce to medium low heat. Cover and simmer for 10 minutes.
  3. Meanwhile, combine all vegetables and meat in a large bowl. Stir to combine, then drop into a 2.3L [or larger] casserole dish.
  4. Pour barbecue sauce over the prepared vegetables.
  5. Cook with lid on for 2.5-3hrs or until potatoes can be cut through, but still hold form. [Mine took 2hrs and 45minutes]
Recipe by Healthful Pursuit at