Sweet and Savory Sage Stew with Pumpkin and Cherries

What you need:

• 1-2 lbs of cubed grassfed stew meat
• 4 cups cubed butternut squash
• 1 medium onion, chopped
• 1 c. dried cherries
• 1 tbsp sage
• 1 tsp thyme
• 1 bay leaf
• 3 1/2 cups beef stock
• 1 tsp allspice
• 1/2 s tsp nutmeg
• 1 c. pureed pumpkin
• salt to taste
• 1 tbsp of butter

What you do:
1) In a saucepan, melt the butter and saute the onions, sage and thyme on medium until the onions are translucent.
2) In a high heat skillet, quickly sear the meat until a brown crust forms. You do not need to cook this through. (You can skip this step if pressed for time.)
3) Add meat and onion mixture to crockpot with beef stock, nutmeg, bayleaf and allspice. Set on low for 6 hours.
4) After 6 hours, add in the cubed butternut squash and dried cherries and cook for an additional 1-2 hours or until the squash is soft.
5) Right before serving stir in 1 c.  pureed pumpkin (or more if needed depending on how much liquid has evaporated)
6) Salt and pepper to taste.

Enjoy!