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Cinnamon Beef Stew with Butternut Squash and Mushrooms

  • Author: Jaime Hartman
  • Total Time: 2 hours 5 mins
  • Yield: 4-6 1x


Cinnamon, rosemary, and sage give this hearty stew an exotic flavor.


  • 1 pound grassfed beef stew meat, cut into 1 inch cubes
  • salt and pepper (omit 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, cut into quarters
  • 1 clove garlic, minced
  • 1 cup beef broth
  • 2 tablespoons balsamic vinegar
  • 23 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


  1. Salt and pepper beef generously. In a large pot or Dutch oven, melt coconut oil over medium heat, then sear the beef on all sides. Remove meat and set aside.
  2. In the same pot, saute the carrot, onion, celery, mushrooms, and garlic for about 3 minutes.
  3. Add the broth and vinegar to the pan, scraping up the brown bits, and cook until it begins to reduce and thicken slightly.
  4. Return meat to the pot and add 2 cups water, more salt and pepper to taste, bay leaves, rosemary, sage, and cinnamon sticks.
  5. Bring to a boil, then reduce heat and place lid on pot. Simmer for 1 hour.
  6. If stew is very dry, add up to one additional cup of water.
  7. Add butternut squash, cover, and allow to cook undisturbed for another 45 minutes.
  8. Turn heat off and let stew cool slightly while you prepare the garnish.
  9. Chop parsley, orange zest, and garlic and mix together.
  10. Ladle stew into serving bowls and garnish with orange, parsley, garlic mixture.
  • Prep Time: 20 mins
  • Cook Time: 1 hour 45 mins
  • Category: main dish
  • Cuisine: Greek