Heat 1 tbsp of the cooking fat in a heavy-bottomed pot on medium high heat and brown the meat on all sides. Remove from the pot, and turn the heat down to medium.

Add the onion and cook for about 5 minutes or until they begin to soften. add the ginger and garlic and cook for another couple of minutes, being careful to stir them gently so that they do not burn.

Add the bone broth or stick and the browned meat to the pot, and bring to a simmer on low. Cover tightly and cook for 15 minutes, making sure that the pot simmers gently. Add the butternut squash, cinnamon, and sea salt and simmer for another 30 minutes, or until the meat and squash are both tender.

In a small skillet, heat the rest of the cooking fat on high heat and saute the mushrooms for about 5 minutes, or until they are browned and tender.

When the stew is finished, garnish with the sauteed mushrooms and fresh thyme.

Serve and enjoy or freeze for later!