Beef Stew with Butternut Squash (Instant Pot, Slow Cooker)

foodiecrush.com

Cassie Thurston

4 tablespoons flour, divided

1 ½ teaspoons kosher salt and freshly ground black pepper

1 ½ teaspoon garlic salt

1 ½ teaspoons freshly ground black pepper

2 pounds beef chuck cut into cubes

3 tablespoons vegetable oil, divided

4 cloves garlic, pressed or minced

1 large onion, chopped, about 2 cups

3 ribs celery, chopped, about 1 cup

1 cup red wine

2 cups beef broth

1 tablespoon beef base

2 cups chopped carrots

1 pound cremini or brown mushrooms, quartered

12 ounces butternut squash, cubed

2 cups quartered new red potatoes

2 bay leaves

6 thyme stems

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