First, we are going to add 2 tbsp of ghee or olive oil. Heat that up over medium heat.

While that's heating up, cut any excess fat off the beef chunks. If you have a whole chunk roast, cut it into cubes like the ones above and cut off any excess fat.

Once your oil/ghee has heated up enough, add your beef chunks and sear each side for about 3 minutes.

Remove the beef into a separate bowl when all sides have been seared.

Now, we chop our onion. I like to do this step while the beef is searing because you have time.

Mince the two garlic cloves, and add both the chopped onion and garlic to the Dutch oven.

Sautee until they start to get soft.

While the onions are going, it is a great time to wash and slice your potatoes. I like to slice them down the middle long-ways. (As pictured above.)

Once the onions have started to get soft, it's time to add our beer I used La Fin Du Monde. It is a good dark Belgian-type Canadian beer. It's a fav in our house and perfect for this recipe.

Reduce this by simmering the beer and scraping the sides and bottom until any stuck-on stuff comes off. Make sure the onions soak up a majority of the beer before adding the beef back.

When you are finished reducing the beer, add flour, tomato paste, and paprika. Mix well.

Add the beef on top of that.

Now add the potatoes and bone broth, give it a stir, then add the bouquet garni.

Bring the mix to a boil, lower the temp, put the lid on, and cook for 30 minutes.

When the 30 minutes is close to being done, chop your butternut squash and then add it when it's been 30 minutes. Stir well, place the lid back on, and cook for an additional 30 minutes to an hour.

You are done. I always like to turn off the heat and let my stews settle for about 20 minutes or so.

Taste it and see if you need to add more salt and pepper! Hope you love this!!!