Beef Stew with Russet Potatoes and Squash

Ingredients

• 1.5 lbs beef stew meat
• 1.5 lbs russet potatoes, cubed
• 1 fresh yellow squash, cubed
• 1 fresh calabacita squash, cubed
• 1 fresh zucchini, cubed
• 4 cups water or beef broth
• 2 tbsp olive oil
• Salt, pepper, and dried thyme to taste

Steps

1. Heat olive oil in a large pot over medium-high heat.
2. Brown beef stew meat in batches, about 5 minutes per batch. Set aside.
3. Add potatoes, yellow squash, calabacita, and zucchini to the pot.
4. Return beef to pot and add water or broth. Season with salt, pepper, and thyme.
5. Bring to a boil, then reduce heat to low and simmer covered for 75 minutes until beef is tender.
6. Taste and adjust seasoning before serving.