2lbs stew meat, cubed
6 slices bacon, cooked and crumbled, fat reserved
1 medium onion, small dice
1 cup celery, small dice
1 large carrot, small dice
1 cup butternut squash, medium dice
12oz yukon gold potatos, medium dice
1 8oz package sliced mushrooms
1 6oz can tomato paste
2 quarts chicken stock
Salt and pepper to taste

Season the meat with salt and pepper. Place bacon grease in a medium sized dutch oven and brown the meat in small batches. Set meat aside when done. Cook the mushrooms, remove and reserve until the end. Add the onion, celery, and carrots to the pan, cook, stirring occasionally, until soft. Stir in the tomato paste. Pour in the chicken stock and add the stew meat and bacon to the pot. Add the potato and butternut squash and stir to combine everything. Simmer the stew for 5 hours until the sauce thickens. Taste and season with salt and pepper as needed. Just before serving, stir in the mushrooms.