Crockpot Beef & Butternut Squash Stew

SLOW COOKER BEEF & BUTTERNUT SQUASH STEW

http://www.rubiesandradishes.com/2013/09/26/slow-cooker-beef-butternut-squash-stew/

Slow Cooker Beef & Butternut Squash Stew 

Ingredients
3 tablespoons ghee, divided (make your own or I like this brand)
2 leeks (light parts only), diced
4 cloves garlic, minced
2 lbs. beef stew meat, cut into 2 inch cubes
salt and pepper
2 tablespoons tomato paste
1/4 cup sun-dried tomatoes, finely chopped (preferably in a glass jar, like this brand)
4 cups beef broth
1 tablespoon fresh rosemary, minced
chopped fresh parsley for garnish

1. Heat 2 tablespoons of ghee in a medium sized skillet over medium heat. Add the leeks and saute until soft, about 5 minutes. Add garlic and saute for another minute or two. Transfer the mixture into the slow cooker.
2. Add the additional tablespoon of ghee to the same pan. Generously salt and pepper the beef. Add the beef to the pan and cook until it is browned on all sides, about 5 minutes. Then add the tomato paste and cook until it turns from a bright red to a brick color. Transfer the beef to the slow cooker.
3. Add the sun-dried tomatoes and beef broth. You can either add the butternut squash now, or you can add it half way through cooking time. They will turn out much softer if you add them now, but they will still be delicious!
4. Cook on low for 6 to 8 hours.
5. Add rosemary the last hour of cooking.
6. Salt and pepper to taste. Garnish with fresh parsley and serve!

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