Cherry Sage Beef Stew
Updated Feb 15, 2021, Published Oct 09, 2013
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Cherry Sage Beef Stew
Ingredients
- 1 tablespoon ghee, coconut oil, or pastured butter
- 1 medium sweet onion, chopped
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- 1½ pounds cubed grass-fed stew meat
- 2 cups homemade or organic beef stock
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 bay leaf
- 4 cups cubed butternut squash
- 1 cup dried cherries
- 1½ cups pureed pumpkin, or more as needed
Instructions
- In a saucepan, melt the fat and sauté the onions, sage, thyme, and salt on medium heat until the onions are translucent.
- In a soup pot over high heat, quickly sear the meat until a brown crust forms. You do not need to cook it through.
- Add the onion mixture, beef stock, allspice, nutmeg, and bay leaf to the pot.
- Bring to a boil then reduce to a low simmer for at least 1 hour. The longer the better, as the flavors will meld and the meat will tenderize.
- Right before serving, add in the cubed butternut squash and dried cherries.
- Gently stir in the pureed pumpkin. You may need to add more depending on how much liquid your meat yields. Add enough to reach desired thickness.
- Cook to heat through. Serve.
Nutrition
Calories: 339kcalCarbohydrates: 36gProtein: 30gFat: 8gSaturated Fat: 3gCholesterol: 76mgSodium: 430mgPotassium: 1055mgFiber: 6gSugar: 17gVitamin A: 20190IUVitamin C: 24.8mgCalcium: 129mgIron: 4.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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