Beef Butternut Stew with Pear and Thyme

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Heat half of the cooking fat in a heavy-bottomed pot on medium-high heat. Brown the meat inn batches. Remove from the pot and turn the heat down to medium.

Step 2

2. Add the onions and cook for about 5 mins, stirring, until they begin to soften. Add ginger, garlic, and mushrooms and cook for another couple of minutes being careful to stir them so that they don't burn.

Step 3

3. Return the meat to the pot, add the bone broth and bay leaf, thyme and bring to a boil. Immediately turn down to a bare simmer. Cover tightly and cook for 45 minutes.

Step 4

4. Add the butternut squash, cinnamon, and salt and continue to simmer, covered, for another 15 minutes.

Step 5

5. Add the pears and simmer for another 30 minutes, or until the meat and squash are both tender. Serve.