During the winter months, I crave hardy foods. The sweet aroma of this stew along with the fresh vegetables topped the butternut favor of the squash combines for a delicious stew that we sooth your cravings for hardy foods.
2 tbsp. Extra Virgin Olive Oil
2 lbs. Chuck Steak, Cubed
1 Medium Yellow Onion, Chopped
3 Garlic Cloves, minced
4 Carrots, peeled and cut into 1-inch pieces
4 Celery Stalks, cut into 1-inch pieces
1 Butternut Squash, peeled, seeded, and cut into 1-inch cubes
2 cups Chicken Broth
1 bay leaf
1 tsp. Dried Rosemary
1 tsp. Dried Oregano
Freshly Ground Black Pepper, to taste
Heat Extra Virgin Olive Oil in a large skillet and add meat until brown. Remove meat from skillet and sauté Onion and Garlic for 5 minutes. Add Carrots, Celery, and Squash then sauté for another 5 minutes. Add meat back to pan along with Chicken Broth, bay leaf, Rosemary, and Oregano. Bring to a boil then cover and simmer for 30 minutes. Sprinkle with Black Pepper to taste and serve.