This warming winter stew has a heavy dose of healing turmeric to light you up and bring some brightness to a chilly day.
1 butternut squash, peeled and cut into 3/4″ cubes (add more squash and omit the beef if making a vegetarian soup)
1 lb. stew beef
2 cloves of garlic, minced
6 c. stock
2 T. freshly grated turmeric (or 2 t. dried)
2 t. dried oregano
1 T. honey
salt to taste
whole milk yogurt, to serve
In a large stock pot, heat some cooking oil over medium-high heat. Sear the beef on all sides and remove before it is cooked through. Turn down the heat to medium and once the pot has cooled a little, add the garlic and sauté until fragrant. Pour in the stock and add the squash, turmeric, oregano and salt generously. Simmer, covered, for 15 minutes. Stir in the honey and add the beef to the pot and simmer for another 30 minutes or more, or until the squash is soft and the beef is very tender. Taste and adjust salt.
Serve in deep bowls with generous dollops of yogurt.