Harvest Stew...

This is a recipe my sister made up, based on a dish she *tasted* at a restaurant... and began craving [during her pregnancy]. It's a creamy beef soup, made up of a variety of Fall squash, sweet potatoes, regular potatoes, & veggies... all pulled together with a spicy hint of nutmeg. It's a fairly simple, but very delicious recipe.... one that has quickly become a family favorite! (and for good reasons, too!!

Harvest Stew

1. In a stock pot, cook some Beef or Venison roast ** in oil (I use olive oil or coconut oil) with a Medium onion (chopped), salt & pepper
   
   ** (I usually get just under a pound of meat. Last time, I used boneless shoulder roast - basically one of the cheapest roasts the store had.... this time I used something else, that I already had in my freezer.)
   
   
2. Once meat is cooked through, add to the pot:
   
   • celery ribs - sliced (I have used dried celery flakes when I didn't have fresh, and it works fine.)
   • 2 medium carrots - diced
   • 1 med. Sweet potato - peeled & cubed
   
   • 1 lrg or 2 small potatoes - peeled & cubed
   • 1 -2 cups of Butternut squash - peeled & cubed (I use half a medium sized squash)
   

   And I have even been known to put zucchini in mine... and contemplate how some chopped up pumpkin would work... ??

   • 4 cups of beef broth (beef bullion cubes + water)
   • Seasonings - Rosemary, Thyme, parsley, nutmeg - Season to taste!
     
   • Garlic
     
   
3. Let simmer for 25 - 30 minutes.
   
   
4. Meanwhile combine together:
   • 1/3 cup water
   • 1/3 cup of cream
   • 2 Tbsp cornstarch
   • 1 Tbsp of ketchup
   
   
5. Add to pot, once done simmering.
   
   
6. Bring to a boil, reduce to a simmer
   
   
7. Cook (covered) for 10-15 minutes.