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Heat 2 tablespoons of ghee in a medium sized skillet over
medium heat. Add the leeks and saute until soft, about 5
minutes. Add garlic and saute for another minute or two.
Transfer the mixture into the slow cooker. Add the additional
tablespoon of ghee to the same pan. Generously salt and pepper
the beef. Add the beef to the pan and cook until it is browned on
all sides, about 5 minutes. Then add the tomato paste and cook
until it turns from a bright red to a brick color. Transfer the beef
to the slow cooker. Add the sun-dried tomatoes and beef broth.
You can either add the butternut squash now, or you can add it
half way through cooking time. They will turn out much softer if
you add them now, but they will still be delicious! Cook on low
for 6 to 8 hours. Add rosemary the last hour of cooking. Salt and
pepper to taste. Garnish with fresh parsley and serve! -
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