Cranberry Barbecue Beef Oven Stew

This gluten-free, grain-free casserole 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.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free

Prep Time:

Serves: 6

Ingredients

  • 1 butternut squash, peeled and chopped into 1/2 inch cubes
  • 1 yam, unpeeled and chopped into 1/2 inch cubes
  • 2 potatoes, unpeeled and chopped into 1/2 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

  • 2/3 cup unsweetened cranberry juice
  • 1 beef bouillon cube
  • 6 oz. can of tomato paste
  • 2 tablespoon blackstrap molasses
  • 1 tablespoon coconut sugar
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • pepper to taste

Instructions

  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]
  6. For slow-cooker instructions: place everything in a slow-cooker and cook on high for 4 hours or low for 6-7.

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Nutrition Information Per Serving

  • Calories: 309
  • Calories from Fat: 45
  • Total Fat: 4.9
  • Saturated Fat: 1.8 g
  • Cholesterol: 68> mg
  • Sodium: 296 mg
  • Carbs: 39.1 g
  • Dietary Fiber: 6.1 g
  • Net Carbs: 33 g
  • Sugars: 12.5 g
  • Protein: 27.4 g