Directions

1. Heat the oil in a Dutch oven over medium high heat. Dry the beef with paper towels and brown in the hot oil. Brown all sides and remove and place on a plate. Deglaze the pan with white wine. Use a wooden spoon to push around the brown bits.
2. Add the onion and saute until translucent. Add the beef stock, garlic, onion powder, thyme, salt, and pepper. Add the butternut squash. Cover the pan with a lid and let simmer on low for 20-30 minutes or until the butternut squash is softened and the beef tender. Serve with rice if desired.