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Butternut And Bacon Beef Stew

Hunks of tender beef, chunks of sweet winter squash, soul-warming cinnamon, and a few glugs of red wine combine to make a hearty yet healthy stew. The secret ingredient? Prunes! They add a hint of sweetness as well as a velvetiness to the stew that is oh so delicious.

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Servings: 8

Prep Time: 00:30

Cook Time: 02:00

Main Ingredients

1 teaspoon coconut oil, ghee, or grassfed butter

3 pounds beef stew meat

3 strips of diced bacon or pancetta

4 cups diced winter squash (i used butternut and acorn, skin on)

1 cup diced carrots

1 cup diced onions

1 cup diced mushrooms

1 15 oz. can tomato sauce

1 cup prunes

2 bay leaves

1 cinnamon stick

2 cups beef stock

2 cups dry red wine (i used a shiraz)

1 teaspoon paprika

1 tablespoon red wine vinegar

1/2 teaspoon cumin

1/2 tablespoon salt

black pepper

Preparation

1In a Dutch oven, melt coconut oil over medium heat. Brown beef stew pieces on both sides, working in batches and being sure not to crowd the pan. Set cooked beef aside for a moment.

2Cook bacon in the Dutch oven. Once bacon is crisp, toss in squash, carrots, onions, and mushrooms, being sure to coat them in those yummy beef and bacon drippings. Saute for 5 minutes or until veggies begin to soften and brown.

3Pour in remaining ingredients. Bring stew up to a boil, stir, and reduce to a simmer. Simmer covered for at least 2 hours (the longer, the better).

4Serve with gluten-free cornbread, rolls, or spoon bread.

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