cinnamon beef stew with butternut squash and mushrooms, slow-simmered one-pot braise

Searing beef cubes a few at a time, instead of dumping the whole pound in at once, is the one step in this recipe that actually takes attention, about 20 minutes of it. Crowd the pot and the meat steams instead of browning, and browning is where the flavor lives. After that the stew mostly runs itself while cinnamon and orange fill the kitchen, and you end up with tonight's dinner and tomorrow's lunch for the same 20 minutes of work, which matters when every dinner during AIP takes real planning.

A long-simmered cut like this releases glycine into the broth, and your gut lining leans on glycine while it rebuilds itself, one bowl at a time. The butternut squash turns soft and a little sweet as it simmers alongside, one more real ingredient in a pot built to last you 2 meals instead of one.

Make the gremolata with orange zest, parsley, and one last clove of garlic, and spoon it over each bowl just before serving. A small garnish like this changes how the whole dish lands on the tongue.

Ingredients

• 1 pound grass-fed beef stew meat, cut into 1 inch cubes
• Salt (omit black pepper for AIP)
• 2 tablespoons coconut oil
• 1 medium carrot, peeled and finely chopped
• 1 medium onion, diced
• 1 medium celery stalk, finely chopped
• 3 ounces button or cremini mushrooms, quartered
• 1 clove garlic, minced
• 1 cup beef broth
• 2 tablespoons balsamic vinegar
• 2 to 3 cups water
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 sprig fresh sage
• 2 cinnamon sticks
• 1 medium butternut squash, peeled and cut into 1 inch cubes
• 2 tablespoons minced fresh parsley
• Zest from 1 orange
• 1 clove garlic, for the gremolata garnish

Method

Pat the beef dry and salt it well. Warm the coconut oil in a heavy pot over medium-high heat. Sear the cubes in batches so they brown rather than steam, then set them aside.

Lower the heat to medium. Add the carrot, onion, celery, and mushrooms to the same pot and cook until softened and lightly colored, about 6 to 8 minutes. Stir in the minced garlic for the last minute.

Return the beef and any juices to the pot. Pour in the beef broth and balsamic vinegar, scraping up the browned bits from the bottom. Add enough water to nearly cover, then add the bay leaves, rosemary, sage, and cinnamon sticks. Bring to a gentle simmer, cover, and cook low and slow for about 1.5 hours, until the beef is starting to turn tender.

Add the butternut squash and continue simmering uncovered until the squash is soft and the beef is fork-tender, about 30 to 45 minutes more. Pull out the bay leaves, cinnamon sticks, and herb sprigs. Taste and adjust the salt.

Make the gremolata by mincing the parsley with the orange zest and the remaining garlic clove. Scatter it over each bowl just before serving.

Slow cooker variation

Sear the beef and saute the vegetables on the stove first, then move everything except the squash and gremolata into the slow cooker. Use a little less water since the slow cooker loses no liquid. Cook on low for about 7 to 8 hours. Add the squash for the last hour so it holds its shape. Finish with the gremolata.

Instant Pot variation

Use the saute function right in the pot. Brown the beef in the coconut oil, set it aside, then soften the vegetables and garlic in the same pot. Return the beef, add the broth, balsamic, herbs, cinnamon sticks, and a bit less water than the stovetop version, since pressure cooking holds liquid. Lock the lid and cook on high pressure for about 35 minutes, then let the pressure release naturally for 10 minutes. Open, add the squash, and either simmer on saute until tender or seal again for 3 to 4 minutes on high pressure with a quick release. Finish with the gremolata.

*Adapted from gutsybynature.com*