Butternut Squash Beef Stew (Instant Pot, Pressure Cooker or Slow Cooker)

INGREDIENTS

4 tbsp

flour, divided

1 1/2 tsp

kosher salt and freshly ground black pepper

1 1/2 tsp

garlic salt

1 1/2 tsp

freshly ground black pepper

2 lb

beef chuck cut into cubes

3 tbsp

vegetable oil, divided

4 cloves

garlic, pressed or minced

large onion, chopped, about 2 cups

ribs celery, chopped, about 1 cup

1 cup

red wine

2 cups

beef broth

1 tbsp

beef base

2 cups

chopped carrots

1 lb

cremini or brown mushrooms, quartered

12 oz

butternut squash, cubed

2 cups

quartered new red potatoes

bay leaves

thyme stems