Cranberry Barbecue Beef Oven Stew

Cranberry Barbecue Beef Oven Stew

Gluten free, Dairy free

Throw it in the oven and forget about it! This dish 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 cranberry juice – I used 100% cranberry juice so had to add 1 tbsp sugar – demerara sugar, or sucanat would work
• 1 beef bouillon cube – I used GoBIO! Organic Beef Bouillon Cubes
• 6 oz. can of tomato paste
• 1 tbsp balsamic vinegar
• 1 clove garlic, minced
• 2 tbsp blackstrap molasses
• 1/2 tsp salt
• pepper to taste

Directions

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]

Makes 5-6 servings.

Nutrition stats [1/2 cup]: calories 300; fat 5.5g; saturated fat 2g; carbohydrates 35g; dietary fiber 5.5g; sugars 11g; protein 28g

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