INGREDIENTS:

• 4 cups LonoLife Beef Bone Broth
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves
• 1 large onion, diced
• rosemary & thyme
• 2 tbsp flour
• salt & pepper
• 1 pound stew beef, trimmed and cut into 2 inch cubes
• ¾ cups Marsala wine
• 1 acorn squash peeled, seeded, and cut into 1 inch pieces
• 1 can chickpeas, rinsed
• 4 tbsp of tomato paste
• 1-2 cups water
• 3 stalks celery, washed and cut into 1 inch pieces
• 3 carrots, washed and cut into 1 inch pieces
• 1 cup mushrooms, washed and cut into four pieces
• Lacinato kale, washed and cut into pieces
• fresh parsley leaves

DIRECTIONS:

Heat the olive oil in a large saute pan over medium-high heat. Add garlic, onion, rosemary and thyme and cook until the onions are tender

Place the flour, salt and pepper in a large bowl. Add the beef cubes and toss gently to coat. Add the beef to the pan and cook unti lthe beef is browned on all sides and golden around the edges.

Add the Marsala wine and use a wooden sppon or spatula to scrape up the browned bits from the bottom of the pan. Transfer the beef and pan juices to the slow cooker. Add veggies (minus the kale), beans, tomato paste, bone broth, water.

Stir to combine. Cover and cook until the beef and squash are tender, 4 to 5 hours on the HIGH setting or 8 hours on the LOW setting.

Add the kale in 10 minutes before serving.

Serve with a sprinkle of parsley.

Recipe: Carly Newberg @believingbeautiful