Sweet and Savory Sage Stew with Pumpkin and Cherries

Nov 19, 2010 by

I have a few things in queue to post but since the weekend is coming up and it’s cold in most places, I figured you guys might like an easy crockpot recipe. I made this one before but it was before I went grain-gluten-free and now my whole approach to stews and thickening agents has changed — for the better I think, since I tend to look for real food items to thicken now. It’s amazing how creative you can get and how incredible the results can be.

For this stew I actually used pumpkin – yes, pumpkin – to thicken the stew. I infused traditional savory stew flavors like sage and thyme with sweeter spices like allspice and nutmeg. The dried cherries and cubed butternut squash is a perfect offset to the tender beef. Unfortunately, this is not a “set it and forget it” type recipe as you have to add the cubed butternut squash in the last 2 hours. Otherwise, if you cook it too long, it just falls apart.

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14 Comments

  1. Jennifer

    That looks awesome! Do you think it would work with dried cranberries instead of cherries?

    • AndreAnna

      Jennifer, it was so delicious! And yes, I think the cranberries would work but it might give it more of a tart taste. I was going more for the sweetness of the cherries (they rehydrated and plump up, so cool!!) but as long as you like cranberries, then sure! Go for it and let me know how it comes out!

  2. Jan

    Holy schnikies, woman – that looks good!!! I may just have to make that this weekend. I’m not sure if I’ll add dried cherries, or cranberries for that matter, since it’s so hard to find some that aren’t either sweetened or have safflower oil added – I don’t do oils any longer, except olive, coconut and palm kernel.

  3. I have a bag of frozen, cubed butternut squash in the freezer so we can make this over the weekend easy. Probably tomorrow!

  4. Michele

    I made this for guests tonight and everyone (DH included) loved it. I used chuck roast and after deboning it probably ended up with 1.5 lbs of meat. I think next time I’ll make it with more meat and less cherries (maybe 3/4 cup) though my guests said it was perfect how it was – and they’re native Wyomingites who are used to eating a lot of beef! Maybe I just really wanted lots of protein tonight. The broth was really yummy too.

    One thing that I wanted to suggest for your recipes is to list ingredients in order of use. It makes recipes so much easier to read and cook from. Also, in this particular case, I think that the recipe should say to set the timer for 7-8 hours on warm instead of 6.

    Excellent dish and my husband has requested it again for later this week. :)

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  6. Krissy

    OMGOSH!!! Just got through eating a bowl of this,and it is DELISH!!! My friends loved too!! Thanks for sharing your yummy recipes!!

  7. I really like this alot! I made with without the sage, and i liked it better. The sage i felt like it was over powering. I have made this now, three times. WE can’t get enough of it! Makes plenty to freeze for later. This is a must make for autumn!

  8. Cindi

    This was delicious! I may try more meat next time. I may have added a bit of red wine to it. ;) Thank you for the terrific idea…the spices were really nice.

  9. Ellen

    I’ve read the intro and the recipe twice and I can’t figure out how many people it feeds! I’d love to make it for a crowd but I’d hate to misjudge the number of servings. Any idea?

    Thanks….

  10. moebears

    Just made this…yummy! The sweetness from the cherries is lovely. I also added a cinnamon stick, which I felt went along with the other spices really well. Served it with sauteed swiss chard on top and paleo jalapeno bacon bread…seriously good on a cool fall evening.

  11. Laura

    Are the spices listed dried or fresh?

  12. Linda H.

    I made this tonight for my family and it was truly wonderful. I added sautéed mushrooms and fewer cherries, maybe 2/3 cup. Requests to share the recipe, and I will definitely make this again. Thank you!

  13. Rach

    Just curious if you could out the crockpot on high if you’re limited with time??

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