Combine the onion wedges, sausage, and olive oil/coconut oil in a skillet or sauté pan and cook for about 4-5 minutes. Transfer to a slow cooker and add the butternut squash, carrots, beef broth, red wine vinegar, sage, and thyme.
Cook on a low setting for about 6-8 hours.
Garnish as desired. Store leftovers in the refrigerator and consume within about 2 days.
Start out with a smaller amount of liquid (closer to the 2 1/2 cups listed), and only add more broth if the ingredients start to dry out. This may depend on the size and depth of the slow cooker you use.
Add a small amount of gluten-free flour, almond flour, or coconut flour towards the end of cooking, if you’d like to thicken the stew even more. Please note, the almond and coconut flours won’t dissolve right away, but the stew will thicken over time.
Consume this stew within about 1-2 days, for best results, as the vegetables will start to soften.
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