1.
Season the beef with salt and pepper. Heat 1 tbsp olive oil in a large, deep pan over medium high heat. Once hot, add the beef and cook until browned, about 2 mins each side. Remove the beef and set aside.
2.
Add the onion and cook for about 3 minutes, stirring occasionally. Add the garlic, mushrooms, bacon, carrots and squash. Season with salt and pepper, and the cook for about 3 minutes.
3.
Return the beef to the pan.
4.
Add the stock, tomato paste and worcestershire sauce. Bring to a boil, and then reduce to a simmer. Simmer for about 30 minutes.
5.
If you want to thicken it, add 1 tbsp xanthan gum or tapioca flour to 1 tbsp of water. Mix to combine and then add to the stew.
6.
Stir in the spinach until wilted and serve hot.
