Balsamic Beef and Pepper Stew

• 1 13 lbs stewing beef, diced, excess fat removed
• 2 tablespoons all-purpose flour, seasoned with salt and pepper
• 3 tablespoons olive oil
• 2 red onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 23 cup red wine
• 9 ounces butternut squash, diced
• 2 red peppers, deseeded and sliced
• 2 tablespoons fresh thyme leaves
• 1 tablespoon balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 2 cups beef broth

1. Toss the beef in the flour.
2. Heat 2 tbsp of the oil in a dutch oven / casserole dish over a medium-high heat.
3. Add the beef, in batches, and cook to brown all over.
4. Spoon into a bowl and set aside.
5. Add the remaining oil, onion and garlic to the casserole and soften for 5 minutes.
6. Add the tomato paste and cook for 2 minutes, then add the wine and bubble for a few minutes more.
7. Return the beef to the casserole, then add the diced squash, sliced red pepper, thyme leaves, vinegar, Worcestershire sauce and beef broth.
8. Bring to the boil, then simmer for 20 minutes until the beef is tender.
9. Check the seasoning and serve.

stewing beef, flour, olive oil, red onions, garlic, tomato paste, red wine, butternut squash, red peppers, thyme, balsamic vinegar, worcestershire sauce, beef broth

Taken from www.food.com/recipe/balsamic-beef-and-pepper-stew-416971 (may not work)