Slow-Cooked Cherry Beef with Winter Squash

This dish is lovely served over fluffy, fragrant, whole-grain rice, such as brown basmati or jasmine rice.

For more about this recipe: Organic, Grass-Fed Meats for the Holidays

Slow-Cooked Cherry Beef  with Winter Squash
  • 4Servings


  • 12 oz. frozen dark cherries
  • 1 medium butternut squash, peeled, seeded, quartered, and sliced
  • 1 large sweet onion, sliced
  • ½ cup dried, juice-sweetened tart cherries
  • 1¼ lb. cubed, grass-fed stew beef (about 2-inch cubes)
  • 1 14-oz. can diced tomatoes, undrained
  • 2 Tbs. quick-cooking tapioca
  • 2 tsp. unsweetened tart cherry or apple butter, optional
  • ¾ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. cinnamon


Place frozen cherries, squash, onion, and dried cherries on bottom of slow cooker. Top with beef cubes.

In medium bowl, combine tomatoes, tapioca, cherry butter (if using), salt, pepper, and cinnamon, and mix well to thoroughly combine.

Pour tomato mixture over beef and cook on high 4–5 hours, or on low 5–6 hours, until beef is cooked through, but still moist, and squash is tender.

Nutrition Information

  • Calories: 298
  • Carbohydrate Content: 40 g
  • Cholesterol Content: 52 mg
  • Fat Content: 6 g
  • Fiber Content: 7 g
  • Protein Content: 23 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 514 mg
  • Sugar Content: 19 g