Tuscan Style Beef Stew

The flavors of Italy produce a wonderful beef stew

Judy Nesmith, Siobhan, Texas

• 2 1/2 T. Olive oil
• 1 1/2 lb. Beef stew meat (cubed)
• 1 1/2 tsp. Garlic, minced
• 1/2 c. Carrot, diced
• 1/2 c. Onion, diced
• 1/2 c. Celery, diced
• 1 1/2 c. Red wine
• 3 1/2 c. Chicken broth
• 1/2 c. Tomato sauce
• 2 tsp. Basil
• 1 1/2 c. Winter squash (acorn, butternut, etc.), peeled and cubed
• 1 T. Cracked black pepper

Heat the oil in a Dutch oven. Add the beef and brown. Add the garlic, carrot, onion, and celery. Cook until just soft. Add the remaining ingredients. Bring to a boil. Reduce the heat and simmer for one hour. Check the seasonings. Serve warm. Serves 4.

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