Servings: 4
INGREDIENTS:
2 pounds stew meat (ideally organic grass fed)
1 cup pumpkin (chopped, or butternut squash)
4 turnips (small, chopped)
1/2 onion (diced)
1 cup green beans (sliced into 1 inch pieces)
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon thyme
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon olive oil (cold pressed)
4 cups beef broth
2 bay leaves
1/2 cup tomatoes (diced)
DIRECTIONS:
In a stockpot add in 1 tbsp of olive oil, and your stew meat, and sauté until browned well. Add salt and pepper.
Mix in the minced garlic, bay leaves, oregano and thyme, and continue cooking for another minute.
Stir in the onions, butternut squash, green beans, and turnips.
Pour in the beef broth.
Mix in the Worcestershire sauce and balsamic vinegar, stirring to combine.
Add in the diced tomatoes and simmer over medium low heat for 2 hours
