Hearty Beef Stew


1 cup flour
2 tbsp. margarine
½ tsp. salt
½ tsp. pepper
1 - 1 ½ pounds beef stew meat
1 14-oz. can stewed or chopped tomatoes
4 large potatoes, cubed
1 butternut squash, cubed
1 beef bouillon cube
1 tsp. pumpkin pie spice



Heat 2 tablespoons of margarine in a large sauté pan over medium-high heat. On a separate plate, combine 1 cup of flour and ½ teaspoon each of salt and pepper. Dredge the beef cubes in the flour mixture. Place beef cubes in the sauté pan, and fry just until browned on each side, making sure to not cook through. In a large saucepan or Dutch oven over medium heat, combine remaining ingredients, beef and 1 cup of water. Salt and pepper to taste. Reduce heat and simmer on low for 2 hours or until potatoes and squash are cooked through.