*1 Butternut squash * 1 Onion * 1 lb. local grass fed beef * 4 Carrots * 8 Made In Nature organic dried figs * 3 cups water * Vegetable stock * 1 or 1/2 fresh jalapeño diced to taste * 1 palm full of Garden herbs to taste * Tsp salt * Tablsp black pepper
This squash and fig stew is perfect for warming your bones on a chilly day. Bring it to thanksgiving dinner or prepare in bulk and freeze to last you through the winter months. Nutritious meets delicious with this fall stew.