beef, mushroom and butternut squash stew

GAPS Intro Diet.  Day 12.  Stage 2.

This hearty beef stew is ten times better than your run of the mill recipe.  Made with homemade beef stock and lots of savory winter vegetables, it will comfort any belly.

Sub potatoes with celery root and carrots with butternut squash for a new and nourishing spin on this old favorite.

beef, mushroom and butternut squash stew
serves 4-6

2 lbs pastured/grass-fed stew meat, cut into 1-2" chunks
2-3 quarts beef stock
1 medium butternut squash, peeled and diced into 1" cubes
1 large celery root, peeled and diced into 1" cubes
1 lb mushrooms, tops trimmed and sliced
3 leeks, white parts chopped
1 large onion, chopped
1 head garlic, roughly chopped
fresh herbs such as oregano, thyme and bay leaf
ghee [or pork or beef drippings]
celtic mineral sea salt

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large, heavy pot, heat a generous amount of ghee over medium-high heat.  In batches, brown the stew meat on all sides.  Transfer to a bowl.
3. When all meat has been browned, add a bit more ghee to the pot [if needed] and add in onions and leeks, sauteing until translucent.  Add in the garlic and continue to cook until fragrant.
4. Add the beef stock and herbs.  Cover and transfer to the oven for 1 hour. 
5. After 1 hour, add in squash, celery root and mushrooms and stir to combine.  Continue to bake for 1 hour more or until vegetables are tender.  Season liberally with celtic mineral sea salt.
6. Serve with a side of cultured vegetables.