• Brown the stew beef in a heavy-bottom skillet. When the pieces start to push blood on top, that indicates they are browned and ready to flip. Do not overcrowd the pan. Brown the meat in batches. Add finished batches to a 6 quart crockpot.
  5 pounds beef stew meat
• While the meat is browning, cut the vegetables into large bite-sized pieces. Peel the potatoes or leave the skin on, whichever you prefer.
  4 stalks celery, 4 medium carrots, 1 medium onion, 15 baby potatoes
• After the meat is done browning, add the mirepoix (the celery, carrots and onions) to the skillet and turn the heat down to low. Cook and stir to loosen the browned bits on the bottom of the skillet. Add the vinegar or wine and continue scraping the bottom. When the bits are loosened on the bottom, pour all of the ingredients into the slow cooker.
  ¼ cup Balsamic Vinegar or red wine
• Peel the squash; the article above has tips on peeling this bumpy squash. Add the squash to the crockpot.
  1 acorn squash
• Pour the beef stock or water over the ingredients in the slow cooker.
  6 cups beef stock
• Add the herbs and seasonings
  10 sprigs fresh thyme leaves, 1 teaspoon dried sage, 4 teaspoons fresh parsley, 1 tablespoon coarse kosher salt or sea salt, 2 teaspoons cracked black pepper, 2 teaspoons minced fresh rosemary
• Cook on low 6-8 hours, or high 2-4 hours until the beef is very tender and the vegetables are soft.

To make it on the stovetop

• Use the instructions above for the slow cooker, except brown the beef over medium-high heat in a Dutch oven rather than a skillet.
• Once all of the ingredients are in the Dutch oven, simmer for at least two hours until the meat is very tender and the vegetables are soft.