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Autumn Beef Stew with Pumpkin

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Ingredients
  

  • 4 tbsp organic ghee butter or fat from bone broth
  • 2 pounds stew meat pastured preferred
  • 1 whole onion diced
  • 4 cloves garlic minced
  • 1.5 cups red wine or additional bone broth
  • 1 cup water or bone broth
  • 2 tsp organic worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • 4 sprigs thyme
  • 1 tsp sucanat or good sugar
  • 4 carrots washed and diced
  • 4-6 whole new potatoes quartered
  • 1 to 2 cups pureed pumpkin or other winter squash
  • 1 bunch kale destemmed and roughly chopped
  • 1/2 bag frozen organic peas
  • Sea salt and pepper to taste
  • 1/4 nutritional yeast optional
  • minced parsley optional
  • 1 stick kombu optional
  • 1 tsp turmeric optional

Instructions
 

  • In a soup pot or dutch oven, over medium-high heat, melt 2 tbsp of ghee/fat.
  • Add stew meat and brown.
  • Remove stew meat from pot and reserve in a bowl. Cut larger pieces in half, if needed.
  • Add the remaining 2 tbsp of ghee/fat, and saute onions and garlic for 3-4 minutes, until softened.
  • Pour in bone broth and wine.
  • Add worcestershire sauce, tomato paste, spices, salt, pepper, kombu (if using) and sugar.
  • Add beef back to pot and stir.
  • Bring to a simmer for 1 1/2 to 2 hours, covered.
  • If it gets too thick, use extra bone broth or water to thin.
  • Add carrots, potatoes, pumpkin and kale and simmer for 30 more minutes.
  • At the end, add the peas, minced parsley and nutritional yeast (if using).
  • Remove kombu and adjust salt and pepper to taste.
  • Serve and enjoy!