Slow Cooked Winter Squash Stew
Recipe by Corporate Chef Tom Fraker


6 tablespoons Extra Virgin Olive Oil, divided use
2 pounds Chuck Beef, cubed
½ cup All Purpose Flour
1 teaspoon Smoked Paprika
Salt and Freshly Ground Pepper, to taste
1 Melissa’s Perfect Sweet Onion, quartered
2 Carrots, chopped
2 ribs Celery, chopped
2 cloves Melissa’s Peeled Garlic, minced
1 large or 2 small Butternut Squash, peeled; seeds removed; cubed
1 ½ cups Mini San Marzano Tomatoes
4 cups Chicken Broth or Stock
2 packages Melissa’s Steamed Blackeyed Peas

In a skillet, heat 2 tablespoons of olive oil over high heat.

Toss the beef in the flour, paprika, salt and pepper and add to the skillet.

Brown the beef on all sides and remove from the pan. Next, add the remaining olive oil, onions, carrots, celery and garlic and sauté for 5 minutes, stirring often.

Now, in a crock pot, add the skillet ingredients (be sure to scrape all of the little pieces from the bottom of the skillet) and all of the other ingredients, except for the blackeyed peas.

Set it on high and cook for 3 hours. Add the blackeyed peas and cook for 30 minutes longer.

Serve and enjoy.

Makes about 4-6 servings.