Mexican Squash and Beef Stew

  • READY IN 90 mins

This may be one of the easiest stew recipes out there. Just a few steps and you will be slow cooking/pressure cooking something super delicious.



  1. Place the beef shoulder blade roast or cubes into the pressure/slow cooker.
  2. Arrange the squash around the roast.
  3. Preheat a large fry pan on medium-hi heat and then add a little oil and then the onions and garlic.  Sauté, stirring regularly until the onions are caramelized.
  4. Add the celery and sauté for another 2 minutes and then add the veggies to the cooker.
  5. Next up, add the liquids and spices.  Add the Ranchero sauce, coconut milk, cumin and salt making sure to pour the liquid down the sides as opposed to on top of the roast.
  6. Slow cook on low for 8 – 9 hours or pressure cook for 70 minutes on high with a natural release.
  7. Check the seasoning of the stew and then finish off with the lime juice.
  • PREP 30 mins
  • COOK 70 mins
  • READY IN 90 mins