Hearty Beef and Winter Vegetable Stew

•  Ingredients:

• 1 1/2 lbs cubed beef
• 1 acorn/pepper squash
• 3 large parsnips
• 3 large carrots 
• 1 small turnip
• 4 celery ribs
• 2 medium onions
• 1 medium sweet potato
• 2 large white/yellow potatoes
• 3 cups beef stock
• 3 cups water
• 1 cup dry red wine (optional)
• 4 garlic cloves
• 1 bay leaf
• 1 tsp fresh thyme
• 2 tbsp butter
• 2 tbsp olive oil
• salt and pepper to taste
• 4 tbsp all purpose flour,

• Method

• Peel all vegetables and cut into 1″ pieces, rinse and let dry.
• Heat half of the oil and butter over medium heat in a dutch oven. Add vegetables except white potatoes and cook, stirring continuously until they are browned.
• Set aside.
• Place cubed beef in a large bowl and sprinkle with all purpose flour. Stir until the beef is completely covered in flour.
• Shake off excess flour and set aside.
• Heat remaining butter and oil in a frying pan.
• Add flour coated beef and saute until the flour turns a golden brown.
• Add sauteed beef in to the Dutch oven with the vegetables and stir.
• Add white potatoes and remaining ingredients.
• Bring to a boil and turn down and let simmer until vegetables are fork tender.