Ingredients:
- 1/4 pound bacon, diced
- 1 pound grass-fed beef fajita strips cut into 1 inch pieces
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 4-5 sage leaves, minced
- ½ yellow onion, minced
- 2 garlic cloves, minced
- 1 cup diced butternut squash
- 3 stalks of each: rosemary, thyme, and sage
- a pinch of salt
- 32 ounces of Grass-Fed Beef Bone Broth
- 1/4 cup red wine
- Servings: 4
- Prep Time: 8.5 hours
- This Recipe is: Dairy Free, Egg Free, Gluten Free, Nut Free
- Cook For: Dinner, Lunch
- Cuisine Type: American
- Author: Adapted from Paleomg.com
Instructions:
- Place a large saute pan over medium heat and bacon to cook until crispy. Remove and set aside.
- To the hot pan with bacon grease, add the beef fajita strips and sprinkle with garlic powder and salt. Brown on both sides, about 4 minutes or so, remove and set aside. Add sage, onion and garlic and cook for about 5 minutes, until translucent.
- Add the bacon, beef, and onion mixture to a crockpot along with all the other ingredients and mix to combine.
- Cover and cook for 8 hours on low. Remove herbs before serving.
Alisha Ross
August 02, 2019
Yum! I’m in love with my slow-cooker right now, too! And I made your beef & broccoli and the chicken stroganoff last week and they were SO good. I loved the chicken one especially. Thanks to you and your momma for these awesome recipes!
Regards
Ross Alisha