Pork, butternut squash and apple stew (Paleo)

INGREDIENTS

• 1 ½ lbs stewing pork cubes;
• 2 cloves garlic, minced;
• 1 onion, roughly chopped;
• 3 cups chicken stock;
• ¼ tsp dried rosemary;
• ¼ tsp dried sage;
• 1 bay leaf;
• 3 cups butternut squash, cut into 1-inch
   cubes;
• 2 apples, cored and cut into cubes;
• 2 cups carrots, cut into 1-inch pieces;
• Cooking fat;


PREPARATION

1 Heat a large skillet over a medium-high heat and
brown the pork cubes in some cooking fat for
about 3 minutes.

2 Lower the heat to medium, add the onion and
garlic and cook until the onion starts to brown,
about 5 minutes.

3 Place in a dutch oven or pot and add the chicken
stock, rosemary, sage and bay leaf. Season to
taste with sea salt and freshly ground black pepper.

4 Cover and simmer for 20 minutes.

5 Add the apples, butternut squash and carrots
and simmer again, uncovered, for about 20
minutes.

6 Remove the bay leaf and serve.