Cranberry Barbecue Beef Oven Stew

February 23, 2011 by Leanne Vogel September 8, 2014

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.

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.

Nutrition Information Per Serving