GAPS Rainbow Stew

Rainbow Stew

2 lbs. stewing beef cubed

5 large carrots, peeled and thickly sliced

1 large purple onion, coarsely chopped

One 28 oz can diced tomatoes (we can't have store canned so I used the ones I canned)

4 garlic cloves, finely chopped

2 tsp salt

1/4 tsp black pepper

1/2 tsp dried thyme

1/2 butternut squash, peeled and coarsely chopped

2 zucchinis, coarsely chopped

Put the beef, carrots, onion, tomatoes, garlic, salt, pepper, and thyme in a large pot, and add enough water to cover the contents.

Bring to a boil, lower the heat to medium and simmer for 1 hour with the lid ajar.

Add the squash and simmer for 30 more minutes

Add the zucchini and simmer with the lid off until the zucchini start to look translucent and the stew is thick (15-20 minutes)