butternut squash stew

 

Prep time: 15 minutes

Cooking time: 60 minutes

Serves: 6-8

 

 

Ingredients:

  • 2 pounds grass fed beef, cubed
  • 8 tablespoons Kerrygold grassfed butter
  • 1 teaspoon pink himalayan salt
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cans garbanzo beans, drained and rinsed
  • 1/4 tsp dried thyme
  • 2 teaspoons coconut flour
  • 2 cups of fresh spinach
  • 1/4 cups filtered water or stock
  • 4 cups butternut squash, cut into ½ inch cubes
  • 2 cups kale, chopped
  • 1/8 teaspoon freshly ground black pepper

 

Instructions:

  1. Preheat oven to 400 degrees.
  2. Toss squash in 4 tablespoons of butter and sprinkle with salt.
  3. Place squash on baking sheet and bake for 20-25 minutes, until soft.
  4. Melt remaining 4 tablespoons of butter in a large pot over medium heat.
  5. Toss meat in coconut flour.
  6. Saute the meat, garlic, and onions until the meat is browned.
  7. Add seasoning.
  8. Add water or stock, beans, squash, and kale.
  9. Cook an additional 5 minutes.
  10. Enjoy!

 

Another recipe for lean mass gain:

Comfort Fuel: Nourishing Bison and Vegetble Stew

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