Fall Harvest Stew

Protein & Base

• 1 lb grass-fed stew meat, cut into 1-inch pieces

• ½ lb ground beef

• 1 tbsp olive oil or tallow

Vegetables

• 1 cup butternut squash, peeled & cubed

• 1 cup acorn squash, peeled & cubed

• 1 turnip, peeled & cubed

• 1 carrot, peeled & cubed

• 1 leek, thinly sliced (white & light green parts)

• 2 cups Swiss chard, chopped

Liquid & Seasoning

• 4 cups veggie or beef broth

• 1 tbsp tomato paste

• 1 tbsp balsamic vinegar or red wine

• Sea salt, to taste

• Black pepper, to taste

• 1 tsp thyme

• 1 tsp rosemary

• 1 bay leaf
  
  Instructions

  1. Heat the olive oil or tallow in a large pot over medium heat.
     Add the stew meat and ground beef, season lightly with salt and pepper, and cook until browned. Remove and set aside.

  2. In the same pot, add the sliced leek and cook for a few minutes until soft.

  3. Stir in the tomato paste and cook for about 1 minute. Add the balsamic vinegar or red wine and let it cook off briefly.

  4. Return the meat to the pot. Add the squash, turnip, carrot, broth, thyme, rosemary, bay leaf, and a little more salt and pepper.

  5. Bring to a gentle boil, then lower the heat, cover, and simmer for 30–40 minutes, until the vegetables are tender.

  6. Stir in the Swiss chard and cook for another 3–5 minutes, until wilted.

  7. Remove the bay leaf, taste, and adjust seasoning as needed.

  Serve warm. Simple, nourishing, and even better the next day.