• 2 pounds Pork Loin cut into approx. 1 inch cubes
• ¼ cup olive oil for browning
• ½ cup flour to toss meat in
• 1 Butternut Squash peeled and cut into 1 inch cubes
• 3 large yellow onions cut into wedges
• 10 cloves of garlic peeled
• 2 tablespoon minced garlic
• 8oz bag of baby carrots
• 4 stalks of celery chopped
• 2 cans whole black olives (large or small)
• 1 8 oz package sliced Baby Bella mushrooms
• 4 cans chicken stock
• 1/3 cup Cabernet Sauvignon
• Herbs (I used all fresh from my garden, but you can substitute dried)
• 4 sage leaves
• 4 sprigs of oregano
• 4 sprigs of thyme
• 4 sprigs of rosemary
• handful of basil leaves

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I threw this stew together once during October and it was just the thing I needed to warm me up and get me ready for halloween.