Heat the olive oil in a large pot on high heat. Cook the beef for approximately 6 minutes until the pieces are nicely browned. Remove the beef from the pot and set aside.
Lower the heat to medium and add the diced jalapeños, red onion and garlic and cook until fragrant.
Add the yellow pepper, cooked beef, beef broth and canned tomatoes to the pot. Stir in the cumin, paprika, coriander, chili powder and salt. Cover the pot and let simmer for 1 hour.
After an hour of cooking add the cubed butternut squash and black beans to the pot and let simmer for another 30 minutes until the butternut squash is tender and the beef is tender.
Stir the cilantro through the stew before serving. You can top each bowl with slices of jalapeño, chopped tomatoes, salsa or more cilantro.
Notes
*omit if Paleo or new to the Specific Carbohydrate Diet. Black beans should only be eaten on SCD once in remission.