Step 1

Heat the olive oil in a heavy-bottomed pot over high heat until very hot.

Step 2

Pat beef dry and sprinkle with salt and pepper.

Step 3

Add beef to the pot in batches and brown well on all sides.

Step 4

Transfer the browned beef to a large bowl. Repeat with remaining beef.

Step 5

Lower the heat to medium. Add another tablespoon of olive oil if the beef has absorbed the oil.

Step 6

Stir in the onion, saute for 5-7 minutes over medium heat until it has softened and become translucent.

Step 7

Add garlic and cook for 1 minute or until tender.

Step 8

Transfer the onions and garlic to where the beef is.

Step 9

Add tablespoons of olive oil and butter and then brown the mushrooms and over medium-high heat.

Step 10

To the browned mushrooms add the cut carrots and turnips.

Step 11

Add the beef broth, Worcestershire sauce, soy sauce, anchovy, tomato paste, and the remaining dry spices; mix well being sure to get all the browned pieces.

Step 12

Toss in the bay leaves and thyme. Return beef and its juices to the pot.

Step 13

Bring to a simmer, then lower the heat to low so that it cooks low and slow.

Step 14

Cover with beef stew with the lid, cook for 2 hours until the beef is tender.

Step 15

Add in the butternut squash; raise the heat to medium and simmer for another 25-35 minutes without the lid until the vegetables and beef are very tender, and the sauce has reduced and slightly thickened.

Step 16

Discard bay leaves and thyme.

Step 17

Adjust salt and pepper, to taste.

Step 18

Serve in bowls, sprinkle with some fresh chopped parsley

Step 19

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.