Butternut Squash Beef Stew

A couple of weeks ago a friend shared a recipe for this Butternut Squash and Beef Stew.  If you follow the paleo diet (which I do not), this recipe is perfect for you.  If you don't follow the paleo diet, this recipe is still perfect for you.  The directions call for the use of a crock pot, but since I don't own one I made stew the old fashioned way: in a regular pot.

The first time I made beef stew (using this recipe, more or less) I didn't have the time to let the meat stew for a couple of hours; so while the flavor was great, the meat was still rather tough.  This time I let the whole kit and caboodle stew in a pot for 2.5 hours on low and voila, beautifully tender stew meat!

After gathering the ingredients for the stew (see recipe), lightly brown the stew meat on medium heat.

Next add all of the remaining ingredients except for the mushrooms and spinach.  If you're using a crock pot, set it to low and let it cook for six hours.  If you're using a regular stew pot like me, cover the pot with a lid, turn the burner to low, and let it cook for 2.5 hours.

Finally add the mushrooms 30 minutes before the stew is done.  Then add the spinach just before serving.  I personally added both the mushrooms and the spinach about 15-20 minutes before serving.

Eat up!  You earned it!