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Spicy Beef Stew with Butternut Squash

Spicy Beef Stew with Butternut Squash


This hearty beef stew features EPIC’s flavorful jalapeño beef bone broth, which melts the beef to perfection with a low and slow cooking method. It's great on its own or paired with eggs.

Jar of EPIC beef bone broth with onion and raw stew beef

Spicy Beef Stew with Butternut Squash

Serves 4-6



  • 2 pounds stew beef, cut to ½ inch chunks
  • 6 small roasted and chopped green chilis, either canned (4 small cans) or fresh roasted with seeds and skins removed
  • ½ of one large yellow onion, chopped
  • 2 cloves of garlic, minced
  • 4 celery stalks, chopped
  • 4 cups butternut squash, cubed
  • 2 jars of EPIC Beef Jalapeño Bone Broth
  • 2 teaspoons salt
  • 1 teaspoon ground cumin



  1. Move oven racks to create space for your dutch oven if necessary. Preheat oven to 300˚F.
  2. Place meat in an oven safe dutch oven heated on medium high heat and sprinkle with the salt. Brown meat on all sides, leaving the meat alone on a side for 2-3 minutes at a time to create browning.
  3. Add onion, garlic, green chili, butternut squash, celery, bone broth and cumin to the pot and stir.
  4. Leave the pot on medium high heat and bring to a boil, then cover, remove from stove and place in the preheated oven.
  5. Allow the pot to braise in the oven for 3.5 hours.
  6. Remove the pot from the oven and stir before serving.

Bowl of beef stew with butternut squash and celery

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