This rich stew gives you that warm, sticks-to-your-ribs feeling without potatoes or grains.

Ingredients
1 lb grass-fed beef, in 1-inch cubes
1/4 cup olive oil
1 large onion, chopped
1 leek, chopped (white and light green parts only)
2 cloves garlic, minced
1.5 tsp dried thyme
1.5 tsp dried oregano
4 carrots, sliced in 1/8-inch rounds
2 parsnips, sliced in 1/8-inch rounds
2 celery stalks, chopped
1/2 buttercup or red kuri squash, cut in 1/2-inch cubes
1/2 cup red wine
1 cup chicken, beef or vegetable broth
2 Tbs tomato paste
1/4 cup parsley, minced
salt and pepper to taste

Directions
1. In a large frying pan over medium heat, brown beef cubes for 1 minute on each side. Remove beef from pan an put into a slow cooker.

2. Add 2 Tbs olive oil to the frying pan and sauté onions, leek, carrots, parsnips and celery until somewhat softened, about 5 minutes. Add thyme, oregano and garlic and sauté for an additional minute. Add red wine and gently scrape the bottom to deglaze pan.

3. Add remaining olive oil, broth, tomato paste and squash. Bring to a boil and then move contents to the slow cooker. Cool on low for 6 hours.

4. Allow to cool slightly, stir in parsley, salt and pepper to taste and serve.