Beef Stew with Butternut Squash (Instant Pot, Crock Pot or Stove Top)

1. Place 2 tablespoons flour, kosher salt, garlic salt and freshly ground black pepper in a gallon freezer bag and toss to mix. Add the beef chuck cubes to the freezer bag and toss the cubes in the flour mixture to coat.

Instant Pot or Pressure Cooker:

1. Press sauté and heat 1 tablespoon of the oil. Add half of the floured beef cubes to the oil and brown the beef on all sides. Transfer the beef to a bowl. Add another tablespoon of oil to the pot and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Add this beef to the bowl.
2. Add the remaining tablespoon of oil to the pot and cook the onion and celery for 4-5 minutes or until softened, then add to the bowl with the beef.
3. Add the wine to the Instant Pot and bring to a boil, scraping the bits from the bottom of the cooker. Add the beef broth and the beef base to the Instant Pot and mix with the remaining 2 tablespoons of flour.
4. Add the browned beef and sautéed veggies, along with the butternut squash, carrots, red potatoes and mushrooms to the pot with the bay leaves and thyme.
5. Seal the Instant Pot and set to the Stew setting and cook for 30 minutes. Natural release, remove the bay leaves and serve.

Slow Cooker:

1. In a large dutch oven over medium high heat, warm 1 tablespoon of the oil and add half of the floured beef cubes, then brown the beef on all sides. Transfer the beef to the slow cooker. Add another tablespoon of oil to dutch oven and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Add to the slow cooker.
2. Add the remaining tablespoon of oil to the pot and cook the onion and celery for 4-5 minutes or until softened, then add to the slow cooker with the beef.
3. Add the wine to the Dutch oven and bring to a boil, scraping the bits from the bottom of the pot. Whisk the 2 remaining tablespoons of flour into 2 tablespoons of the beef broth, then mix into the rest of the liquid and beef base and add to the slow cooker with the beef, vegetables, bay leaves, and thyme.
4. Cook on high for 4 hours or low for 8 hours. Remove the bay leaves and serve.

Stove Top:

1. In a large dutch oven over medium high heat, warm 1 tablespoon of the oil and add half of the floured beef cubes, then brown the beef on all sides. Add another tablespoon of oil to dutch oven and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Transfer to a bowl and set aside.
2. Add the remaining tablespoon of oil to the pot and cook the onion and celery for 4-5 minutes or until softened, then set aside with the beef.
3. Add the wine to the Dutch oven and bring to a boil, scraping the bits from the bottom of the pot. Whisk the 2 remaining tablespoons of flour into 2 tablespoons of the beef broth, then mix into the rest of the liquid with the beef base. Add the reserved beef, vegetables, bay leaves, and thyme.
4. Bring to a boil, reduce to simmer, cover tightly and cook for 2 hours, stirring occasionally, until the beef is tender. Remove the bay leaves and serve.