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Harvest Stew

By Sarah Criddle
  • minutes
  • Serves

INGREDIENTS

2

lbs of beef stew meat cut into bite size pieces

2 tbsp

butter or red palm oil

3 oz

tomato paste (half of a small can)

8 cups

low sodium beef froth

1/2

of a butternut squash cut into bite size pieces

2

yellow squashes chunked

2

zucchinis chunked

1 cup

mushrooms chunked

1/2 cup

onion chopped

1/2 cup

bell pepper chopped

1 tsp

rosemary

1 tsp

thyme

1 tbsp

garlic powder

salt & pepper

1 tsp

Allspice

1/4

to 1/2 tsp of Nutmeg

2 tbsp

Worcestershire Sauce

** you could also add radishes, kale, spinach