- 20 minutes
- 25-30 minutes
This hearty stew is packed with protein, and it's gluten free!
- Heat the oil in a Dutch oven over medium high heat. Dry the beef with paper towels and brown in the hot oil. Brown all sides and remove and place on a plate. Deglaze the pan with white wine. Use a wooden spoon to push around the brown bits.
- Add the onion and saute until translucent. Add the beef stock, garlic, onion powder, thyme, salt, and pepper. Add the butternut squash. Cover the pan with a lid and let simmer on low for 20-30 minutes or until the butternut squash is softened and the beef tender. Serve with rice if desired.