Creamy Beef Stew with Potatoes and Squash

Ingredients

• 1.5 lbs beef stew meat
• 1 lb russet potatoes, cubed
• 1 medium yellow squash, sliced
• 1 medium zucchini, sliced
• 1 cup half & half
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cups beef broth
• Salt, pepper, and thyme to taste

Steps

1. Heat olive oil in a large pot over medium-high heat.
2. Brown beef stew meat in batches, about 4 minutes per side. Remove and set aside.
3. Add diced onion to the pot and cook 2 minutes until softened.
4. Return beef to pot. Add broth, potatoes, yellow squash, and zucchini.
5. Bring to a boil, then reduce heat to low and simmer 30 minutes until beef is tender.
6. Stir in half & half and season with salt, pepper, and thyme.
7. Simmer 5 more minutes and serve hot.