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Harvest Stew

  • Author: Sarah Criddle


Harvest Stew- a rich comforting stew that is great for a THM fall dinner!


  • 2 lbs of beef stew meat cut into bite size pieces
  • 2 tbsp. of butter or red palm oil
  • 3 oz of tomato paste (half of a small can)
  • 8 cups of low sodium beef froth
  • 1/2 of a butternut squash cut into bite size pieces
  • 2 yellow squashes chunked
  • 2 zucchinis chunked
  • 1 cup of mushrooms chunked
  • 1/2 cup of onion chopped
  • 1/2 cup of bell pepper chopped
  • 1 tsp of rosemary
  • 1 tsp of thyme
  • 1 tbsp of garlic powder
  • salt & pepper
  • 1 tsp of Allspice
  • 1/4 to 1/2 tsp of Nutmeg
  • 2 tbsp. of Worcestershire Sauce
  • ** you could also add radishes, kale, spinach


  1. Mix the spices into a big ziplock bag.
  2. Add the meat to the bag and shake till the meat is coated.
  3. Get a big dutch oven with the butter or oil on medium high heat.
  4. Brown the meat well.
  5. Add in the vegetables and beef broth.
  6. Add in salt to taste.
  7. Add in tomato paste and Worcestershire Sauce.
  8. Mix well.
  9. Allow to simmer all day until dinner time.
  10. Serve by it’s self or over Dreamfields pasta.


  • Enjoy- this THM S stew.


  • Serving Size: 8
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