Vegetable Beef Stew with Butternut Squash and Carrots Recipe Type : Stew Author: Rachel VanDuzer
4 lbs. roast beef, cut in cubes
Salt and pepper
1 cup red wine
6 oz tomato paste
1 32 oz carton beef stock
1 butternut squash (approx. 2.5 lbs)
2 cloves garlic
3 branches celery
2 tsp. fresh thyme
2 tsp fresh oregano
Peel and cube the carrots and butternut squash. Cube the potatoes. Dice the onion and garlic. Set aside.
Season the beef with salt and pepper. Braise the cubed beef in batches in a Dutch oven or a large pot. Remove from pan, leaving juices in the pan. Sauté the garlic and onion in the pan, deglazing as you go. Add back the beef and the red wine. Bring to a boil and reduce heat to simmer. Add the tomato paste and beef stock and bring to a simmer. Add all remaining ingredients.
If using a Dutch oven, transfer to oven and cook at 325 degrees for 5-6 hours. If using a crock pot, transfer to crock pot and cook on high 5-6 hours until vegetables and beef are tender.