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Autumn Stew

This stew/soup recipe will work well with ground lamb or ground turkey as well. As we get into sweet potato season, we will substitute sweet potatoes for the squash.

We hope you enjoy this lovely flavorful Autumn Stew!

Serves: 6-8

Recipe courtesy of Graze the Prairie


  • 2 pounds Graze the Prairie Grass-Fed Ground Beef

  • 1 medium onion (diced)

  • 3-4 cloves garlic (minced)

  • 1/4 teaspoon ground ginger

  • 1/2 teaspoon red pepper flakes (or more to taste)

  • 1/2 teaspoon cumin

  • 1/4 teaspoon cinnamon

  • 1 teaspoon ground fennel

  • 1 butternut squash (peeled, seeded, and cut into 1 inch cubes)

  • 1 can diced tomatoes (we like Organic Muir Glen Fire Roasted if we don't have home canned)

  • 4 cups beef broth or bone broth (If we don't have bone broth on hand, we use Better than Bullion paste)

  • 2 tablespoons tomato paste

  • 1 large container, bag or bunch of Organic Spinach

  • Salt and Pepper to taste.


  1. In a large soup pot over medium heat, brown the meat breaking it up into pieces.

  2. When meat is done, add the onion, garlic and spices, cook for a few minutes until onion is soft and translucent. Careful not to burn the spices.

  3. Add the squash, tomatoes, broth, and tomato paste and simmer uncovered for about 45 minutes to an hour stirring occasionally. Make sure the squash is soft.

  4. Add spinach, stir it in and let it wilt.

  5. Garnish with green onions (optional) and enjoy!


When adding onions and spices, toasting the spices really enhances their flavor; but if the spices burn, they may turn bitter, especially the cumin and garlic.

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