Tonight, I tried another new recipe out. Before I forget it, here it is… (sorry there is no photo, I will try to get one when I reheat it for tomorrow’s lunch.)

Beef Stew
1 1/2-2 lbs. stew meat
2 Tablespoons all-purpose flour
1 can (6 oz.) tomato paste
3 garlic cloves, (2 minced, 1 sliced thin)
1 can beef broth
1 can chicken broth
3/4 c. cooking white wine
1/2 butternut squash, chopped into 1 in. pieces
3 red potatoes, chopped into 1 in. pieces
1 yellow onion, chopped
red pepper flakes
course salt
fresh ground pepper
2 sage leaves, dried
4 parsley leaves
olive oil

Preheat the oven to 350 F. Salt and pepper the beef. Heat olive oil (1 1/2 Tablespoons?) in a dutch-oven or heavy pot on the stove top (med. heat). Add beef and flour, stir until combined. Add tomato paste and broths, cooking wine and the veg. Add seasoning to taste. After bringing the stew to a boil. Put the lid on and put the pot in the oven for 2 hours.

Before serving I test again to see if I think it needs more salt and/or pepper…. then serve. I made corn bread to go along with ours tonight.

*Since I’m feeding kiddos that don’t really care for hot and spicy, and Matheau who really likes hot and spicy-I try to season in the middle. So the kids aren’t complaining about to much pepper, and Matheau can add more to taste. Regarding the squash-I think acorn or even sweet potatoes would be great. I was just using one that I already had and wanted more veg in the stew.