Roast Beef & Butternut Squash Stew

Roast Beef & Butternut Squash Stew:

2 lbs Stew Beef

2+ cups of Butternut Squash cubed

1/2 onion chopped

1 1/2 cups Carrots chopped or baby

2 garlic cloves, crushed

1 celery stalk chopped

1 tsp rosemary

1 tsp thyme

1 tsp basil

2-4 cups beef stock

In a large pot, saute the beef until browned with a small amount of oil/fat.  Remove the beef from the pan,  Saute the onion, carrots, celery, squash and garlic for 5 minutes.

Add in the dried seasonings, saute for 1-2 minutes.

Add beef back to the pot, and the stock.  Add 2 cups stock and cover. Simmer for 1-2 hours.

Or add 4 cups stock and reduce by half. 

Or Crockpot for 4-6 hours on high or 8-10 on low.

This was our first taste of butternut squash, the whole family loved it. We do enjoy all other squashes... we have had most of them. Hehehe. So, it was not a stretch to welcome this one in. You really do not miss the potatoes with the squash in there.