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Slow Cooker Butternut Squash & Sage Beef Stew

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5 from 10 reviews

Ingredients

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  • 1/2 pound bacon, diced
  • 2 pounds grass-fed beef stew meat
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 8–10 sage leaves, minced
  • 1/2 yellow onion, minced
  • 3 garlic cloves, minced
  • 1 cup button mushrooms
  • 2 cups diced butternut squash
  • 1 bundle of poultry herbs (rosemary, thyme, and sage), wrapped in twine for easy removal later
  • a pinch of salt
  • 32 ounces of Pacific Foods Turkey Bone Broth
  • 1/2 cup red wine

Instructions

  1. Place a large saute pan over medium heat and bacon to cook until crispy. Remove and set aside. To the hot pan with bacon grease, add the beef stew meat and sprinkle with garlic powder and salt. Brown on all sides, about 8 minutes or so, remove and set aside. Add sage, onion and garlic and let the onions sweat for about 5 minutes, until translucent.
  2. Add the bacon, stew meat, and onion mixture to a crockpot along with all the other ingredients and mix to combine. Cover and cook for 8 hours on low. Remove herb bundle before serving!

Find it online: https://paleomg.com/slow-cooker-butternut-squash-sage-beef-stew/