WINTER SQUASH BEEF STEW
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Ingredients
  • 2 pound chuck roast, cubed
  • 2 tablespoons (wheat) flour
  • 2 potatoes, cubed
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 acorn squash, peeled and cubed
  • 1 butternut squash, peeled and cubed
  • 1 tablespoon worcestershire
  • 1 tablespoon dried thyme
  • 3 cups beef broth
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon butter
  • Olive oil
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Drizzle butternut squash and acorn squash with olive oil. Season with salt & pepper. Arrange in an even layer on a baking sheet. Roast for 30 minutes.
  3. Toss chuck roast in flour and season with salt & pepper. Brown in a stock pot over medium heat with butter.
  4. Add potatoes, garlic, carrot, and onion to stock pot. Cook for 2-3 minutes.
  5. Add worcestershire, thyme, broth, balsamic vinegar, and roasted squashes to pot.
  6. Simmer on low for 25-30 minutes. Season with salt & pepper.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/12/23/winter-squash-beef-stew/