Beef Vegetable Soup

I saw someone make beef soup and use butternut squash instead of potatoes. I thought it was a delicious, pretty, and fun alternative. This soup recipe is great to warm you up on those chilly fall evenings.

Beef Vegetable Soup

2-3 Tbsp olive oil
2 pounds stew beef, cut into 1½-inch cubes
½ tsp salt, plus more to taste
½ tsp freshly ground black pepper, plus more to taste
2 Tbsp all-purpose flour

1 onion, peeled and chopped
2 cloves garlic, chopped
1 Tbsp minced, fresh rosemary
1 Tbsp chopped fresh thyme
2 carrots
2 celery stalks
1 lb butternut squash, trimmed and cut into 2-inch cubes
¼ c chopped sun-dried tomatoes
5 to 6 c beef broth
2 c frozen peas
4 Tbsp fresh chopped flat-leaf parsley

In a large soup pot heat 1-2 tablespoons of olive oil over medium heat. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Do not overcrowd the pan, may need to do in batches. Remove from pan. Add more oil if needed. Add the onions, garlic, rosemary, thyme, carrots, and celery and saute until the onions are tender. Add 1 cup stock. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add beef back to pot. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 2 hours, or until meat is tender and falling apart. Season the stew with additional salt and pepper to taste. Add peas and cook until warmed. Sprinkle with the chopped parsley. Serve with crusty bread alongside.