Butternut Squash Stew with Beef and Lentils

1 . Stage

Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.

2 . Stage

At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.

3 . Stage

While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.

4 . Stage

Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.

5 . Stage

Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.

6 . Stage

Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.