Butternut Squash Beef Stew

Butternut Squash Beef Stew
3 lbs of Beef stew meat season generously with Salt and Pepper
1 20 ounce pack of Butternut squash
1 large onion chopped
6 carrots chopped
1 pack of crimini mushrooms
1 32oz box of beef broth
3 bay leaf EVOO  
6 pieces of bacon chopped Dried Parsley 
Cayenne pepper 
6 tablespoon of rice flour 
6 tablespoon of EVOO to make a rue.

In a cast iron skillet brown bacon until all fat is rendered.  Then take beef that has been dried and seasoned to the pan. Sear each side well and then put them into the crock pot.  Next, in the same pan put in all veggies salt and pepper, a little bit of cayenne and a big handful of dried parsley. Stir well to incorporate and then let the water start to release from the veggies about 5 minutes.  You may need a little more oil in the pan. When the veggies look ready add a ¼ cup of beef stock into the pan and begin to deglaze the pan. Make sure you get all the little bits up...it makes it taste great. Once they are soften all the way another 5 to 7 minutes pour the veggies on top of the meat and add the bacon into the crock pot  Next add the rest of stock to cover the meat. . Place the Crock pot on high for 6 hours. Depending on the crock pot you may need a little more time. At the 5th hour roast butternut squash in evoo, salt and pepper and a pinch of cayenne. This will take about 45 at 425. While that is baking make a rue and add it to the crockpot. Add the squash to the crock pot set it to low or warm for 30 minutes more.
Be your own chef:  Eat as is… put on top of a baked potato,   roasted red bliss and butternut squash to add to the stew...or layer on top of egg noodle.
I found this batch of meat to be tender but didn’t really fall apart like I like.  All and all a great hearty’ meal for the winter
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