8 oz. mushrooms, sliced
2 Tbsp. coconut oil, ghee or butter
2 cups butternut squash, peeled and cubed
4 lbs. stew meat, optional
1 large yellow onion, chopped
2 stalks celery, diced
6 carrots, peeled and sliced
2 white (Hannah) sweet potatoes, peeled and diced
2 cloves garlic, crushed
1/2 tsp. paprika
1 tsp. salt
1 tsp. thyme
6 cups beef or vegetable broth
In a skillet over medium heat melt 1 Tbsp. oil, add the mushrooms and saute they are soft and golden.
Add the butternut squash to the skillet and cook until the squash is soft about 5 minutes.
Place mushrooms and squash in the blender with 2 cups of the broth.
Set blended mixture aside.
Return the skillet to medium heat. Add remaining 1 Tbsp. oil.
Add the stew meat and brown for about 10 minutes.
Stir in the onions, celery, carrots, and sweet potatoes and saute until they are tender.
Add the garlic and paprika and saute for two minutes.
In a large stockpot over medium heat combine the mushroom-squash mixture, the remaining broth, salt, and thyme.
Stir in the veggie and meat mixture. Bring to a slow boil, reduce heat and simmer for 15-20 minutes until all flavors have combined and veggies are tender.
Find it online: https://duggarwellness.com/savory-sweet-potato-stew/