Butternut Squash & Beef Stew

• 2-1/2 cups cubed butternut squash
• 2 pounds chuck beef or tri-tip, cubed (I now like using tri-tip, since first making this recipe, years ago)
• Flour for coating the meat (I like to use Wondra)
• 1/2 cup olive oil on hand - use 3 tablespoons for each layer of meat to be browned
• 1 cup minced onion
• 2 crushed garlic cloves
• 1 teaspoon cinnamon
• 1 teaspoon minced ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg
• 1/2 vanilla bean, split and scraped
• Pinch of cayenne pepper
• 2 cups beef stock
• 1 cup misc. fresh garden vegetables of your choice (I like green beans)
• 1-1/2 tablespoon cornstarch
• 3 tablespoons water

1. Dredge meat with flour and brown in a Dutch oven.
2. Brown 1 layer of meat at a time in 3 tablespoons of oil, this usually takes 2 (maybe 3) times. Take meat out with a slotted spoon, set aside.
3. Pour off all but 2 tablespoons of the fat remaining in the Dutch oven. rnAdd the minced onion and saute until tender.
4. Add the meat, garlic and all the spices into the pot; incorporate all ingredients..
5. Add beef stock to the pot; simmer covered until meat is close to tender, about 1 hour.
6. Add the squash and misc garden vegetables; simmer, covered until completely tender, about 1 hour.
7. At the point the meat, squash and vegetables are completely tender, dissolve the cornstarch in water. Add to the stew. Stir until thickened
8. * Recipe inspired from "Too many Tomatoes, Squash, Beans, and Other Good Things" published - 1976.

butternut squash, chuck beef, flour, olive oil, onion, garlic, cinnamon, ginger, ground cardamom, clove, nutmeg, vanilla bean, cayenne pepper, beef stock, misc, cornstarch, water

Taken from food52.com/recipes/7271-butternut-squash-beef-stew (may not work)