Beef Stew with Butternut Squash and Fennel

For a long time I have been wanting to add some flair to my Simply Beef Stew recipe, which we love. Who doesn't love one pot meals. You might say that this stew is a layer of flavors all in one pot. The stew begins with the beef that is coated in flour and seasonings, then onions, fennel and carrot, then on to the butternut squash and potatoes, and then ending with a bay leaf and sprigs of thyme. What else can I say, this Beef Stew with Butternut Squash and Fennel is a wonderful aromatic dish that can feed any ones love for comfort food dishes! The recipe for those cute little biscuits is here!

Beef Stew with Butternut Squash and Fennel

3 tablespoons olive oil
2 lbs. beef stew meat
1/4-12 cup flour
1 teaspoons garlic powder
1 teaspoon ground coriander
2 teaspoons salt
teaspoon coarse ground pepper
1 1/2-2 cups chopped onions
1 bulb fennel, sliced thin
1 cup carrots, sliced
2 cups butternut squash, cubed
1 tablespoon garlic, minced
1 fresh thyme sprig(or 1 teaspoon dried)
1 or 2 bay leaves
1-2 cups homemade beef broth (or canned)
1 cup of wine

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the beef with flour and garlic powder, coriander, salt and pepper. When the oil is hot, sear the meat for 2 to 3 minutes stirring occasionally. Remove browned meat from pot; set aside. Add onions and saute for 2 minutes. Add the fennel and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, butternut squash to the pan, stir and cook 5-10 minutes. Deglaze the pan with broth. Add the browned meat back into the broth along with the potatoes. Add the thyme and bay leaves. Bring the stew up to a boil, cover and reduce to a simmer. Simmer for 45 minutes to 1 hour, or until the meat is very tender. If the liquid get to low add more beef broth or wine.