Butternut Squash Stew with Beef and Lentils

1. Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.

2. At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.

3. While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.

4. Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.

5. Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.

6. Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.

Cook's Notes:

You can use butter instead of olive oil, if preferred. You can use green or brown lentils. You can use mid-grade beef steak instead of roast.

If you prefer more firm potatoes in your stew, add them when you add the lentils.

If your stew is not thick enough, use another 1/2 cup water and 1 tablespoon cornstarch to thicken it up.

This can also be done in the slow cooker if you'd like, I would recommend putting it in the slow cooker on Low for 4 to 6 hours depending on the quality of meat you choose.

I also recommend serving this in bread bowls, I've made kummelweck rolls for this many times and they pair really nicely with the stew.