Butternut Squash Beef Stew

3 tablespoons oil
1 onion, chopped
1 garlic clove, minced
2 pounds cubed stew beef
Salt and pepper to taste
2 tablespoons all-purpose flour
1/4 cup apple cider vinegar, optional
1 pound butternut squash, 2-inch cubes
1/2 cup chopped tomatoes
4 cups beef broth

Heat oil over medium heat. Add onions and garlic; saute until onions are tender, about 2 minutes. Toss beef cubes in salt, pepper and flour. Increase heat to medium-high and add beef to pot. Cook about 5 minutes. Add vinegar and scrape bottom of pan (to get all those delicious brown bits). Add squash and tomatoes. Stir well. Add beef broth to just cover. Bring to a boil over high heat, then reduce to low and simmer, covered, for 1 hour (or longer). Season with additional salt and pepper to taste.

Recipe from Great American Publishers and the
State Hometown Cookbook Series