Beef and Butternut Squash Stew

This is definitely the time for bowls of warm stews and soups. Curl up to a big bowl of this and feel good about what you're putting into your body.

2 lbs. grassfed stew beef
3 TBS EVOO
1 onion, diced
2 cloves of garlic (or more if that's your thing) minced
1 TBS fresh rosemary (1 tsp dried)
1 TBS fresh thyme (1 tsp dried)
2 TBS coconut flour
1 C red wine (just use a cheap cab...seriously buy it at CVS for $5.99!)
1/2 C sun-dried tomatoes, chopped
1/2 tsp sea salt
1/2 tsp cracked pepper
1 lb butternut squash, cut into 1 inch pieces (you can get it pre-cut at Trader Joe's)
3-4 C beef broth

Mix coconut flour, salt and pepper. Toss stew meat in flour mixture, and evenly coat. Heat EVOO over medium heat in a large sauce pot. Saute onion, garlic, rosemary and thyme until tender, about 3 minutes. Add wine. Don't let your drool drip into the pot! =) Add tomatoes and then add just enough broth to cover the meat. Bring it to a boil and then let it simmer for 3 & 1/2 hours. Add the butternut squash and cook for another 1 & 1/2 hours.

Get yo' grub on!!!