A version of this recipe originally appeared in Long Way on a Little, but in recent years it has evolved in our house to this new iteration, Sahmain Stew, where we’ve taken on the tradition of making it once per year with  broth and stew meat from all the animals we raise on the farm (but we don’t put any honey bees in there…although we drizzle honey on the biscuits that accompany this).  This is an important part of our family ritual for those magical days at the end of this month. We honor all the gifts from the animals, the harvest, and our ancestors in one simple, yet deeply beautiful meal.  We say prayers for our ancestors and ask their guidance, we give thanks for the pets and the livestock that nourish us (pets all get a bowl of stew for dinner), we pour home-pressed wild apple cider on the garden to put it to sleep for the winter, and we feast on this stew and biscuits and Joe Frogger Cookies made with buckwheat and our lard (that recipe will follow later this month).

And while Samhain is still a few weeks off, I decided to post it early so that those of you who like to plan special celebrations for that night can start pulling together the ingredients.

Serves 8–10

3 cups butternut squash, peeled and diced into bite-sized pieces

2 bulbs fennel, shoots and core removed, diced into bite-sized pieces (reserve some of the fronds for garnish)

1 clove garlic, chopped

1 medium onion, chopped

1 batch Ginger-Cayenne Spice Rub (recipe follows)

2–3 pounds boneless  beef, lamb and pork stew meat, cut from the shoulder into 1-inch cubes

About 1 tablespoon lard or butter, or more as needed

3 ounces diced bacon

4 cups meat broth

4 cups diced fresh tomatoes (canned will also work)

1 cup sour cream (optional)

Ginger-Cayenne Spice Rub

This is a tasty rub that works for beef, pork, lamb and poultry

Makes about 3 tablespoons

1 tablespoon fine-ground unrefined (Celtic gray) sea salt

1 tablespoon ground black pepper

1 teaspoon rubbed sage

½ teaspoon ground cayenne pepper

½ teaspoon freshly grated nutmeg

1 teaspoon ground ginger

Layer the squash, fennel, garlic and onion on the bottom of a slow cooker. Pat the meat dry, then sprinkle it with the spice rub.

Heat 1 tablespoon of the fat in a skillet over a medium flame. Working in batches, brown the meat and add it to the slow cooker. Add more fat as needed. Add the bacon to the skillet, sauté 2–3 minutes, and add that to the slow cooker as well. Pour half of the meat stock into the skillet and simmer 5 minutes, using a wooden spoon to scrape up any browned bits and incorporate them into the stock. Add it and the remaining broth to the slow cooker. Add the tomatoes, cover, and cook on low until the pork is tender, about 6–8 hours. Serve garnished with the fennel fronds and a dollop of sour cream.