Add the olive oil to the Dutch oven and brown all sides of the stew beef.
Once browned, add 6 cups of water or beef broth. (Add 1-2 more cups if you wish for it to simmer longer.)
Addthe prepared butternut squash, onion, mushrooms, diced tomatoes, carrots and the seasonings.
Season with salt and pepper to taste.
Bring to a boil, then reduce heat and let simmer for 25 minutes, or until squash is fork tender.
Cover and let simmer until ready to serve.
Prepare fresh bread as side dish.
Serve Dutch Oven Beef Stew with Butternut Squash in warmed soup bowls with fresh bread.