Ingredients:

• 1 tbsp olive oil
• 1 ½ lb boneless beef chuck, cut into 1-inch cubes
• 1 lb fresh zucchini, chopped
• 2 onions, diced
• 3 stalks of celery, diced
• 3 cloves garlic, chopped
• 1 lb crimini mushrooms, quartered
• 2 cups cubed butternut squash
• 1 tbls apple cider vinegar
• 2 tbsp tomato paste
• 3 c beef bone broth
• 1 tsp fresh oregano
• 2 tsp fresh thyme
• 2 tsp paprika
• 2 tbsp fresh rosemary (plus more for garnish)

INSTRUCTIONS:

1. Heat olive oil over medium high until shimmering.
2. Sear cubes of meat on all sides until browned.
3. Remove from pan and set aside.
4. In same pan, sauté zucchini for approximately 5 minutes until browned. Reserve on separate plate.
5. Add onions and celery to same pan and cook until lightly browned, approximately 5-10 minutes.
6. Add garlic and mushrooms and cook an additional 5 minutes.
7. Stir in apple cider vinegar, tomato paste, and bone broth, cooking mixture 5 minutes.
8. Return cooked beef to the mixture and stir in fresh herbs and paprika.
9. Simmer on low for 2 hours.
10. At this point liquid should be reduced by half and the beef tender when sliced with a knife.
11. Add cubed butternut squash. Stir and simmer for 15 minutes.
12. Just before serving, add reserved zucchini and combine.
13. Remove from heat and garnish with fresh rosemary.