• 4 tbsp extra virgin olive oil
  • 2 lb chuck steak, cut into cubes
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, crushed
  • 4 larger carrots, peeled and cut into 1-inch pieces
  • 4 celery stalks, cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cute into 1-inch cubes
  • 2 c chicken broth
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 tsp dried oregano
  • freshly ground black pepper, to taste
  • 1-4 eggs
  1. Heat 2 tablespoons of the oil in a cast iron skillet over medium flame.
  2. Add meat to skillet and brown evenly on all sides, for approximately twelve minutes.
  3. Remove from skillet.
  4. Add the remaining 2 tablespoons of oil, onion, and garlic to pan. Sauté for five minutes.
  5. Toss in carrots, celery, and squash and sauté for five additional minutes.
  6. Return beef to skillet.
  7. Pour in broth.
  8. Bring to a boil, then cover and reduce heat to low.
  9. Add bay leaf, rosemary, and oregano.
  10. Cover and simmer for thirty minutes.
  11. Sprinkle with black pepper.
  12. If your looking for a little more protein, pan frying an egg (over easy) and putting it on top is a great addition!