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cut the meat into chunks and cover it in the flour, salt, and
pepper. Heat the oil and brown the meat until crispy. Saute the
onion and garlic with the meat until the onions are translucent.
Strain the meat from the oil, if there is any left over, and dump it
into a large saucepan. Pour the three cups of beef broth in with
the meat and keep a cup of water or beef broth nearby just in
case you need to thin down the stock. place the chopped up
potatoes and carrots in the pot and bring to a boil. Once the
stew is boiling turn it down to low and simmer until the meat is
tender. Add in the sliced squash and zuchinni 15 minutes before
you are ready to serve and add the corn starch if it needs
thickening. Serve with sourdough bread.
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