Vampire Repellant Beef Goulash

1 tablespoon olive oil
1 pound lean beef stew meat
1 onion, chopped
6 cubes frozen garlic
1 1/2 cup red wine
1 cup beef broth
1 (12-ounce) bag butternut squash cubes
1 cup green olives stuffed with pimento
salt and pepper

In a large saucepan, heat the oil and, working in batches, sauté the stew meat until well browned.
As each batch is browned, remove to a platter, and continue until all meat is browned.
Sauté the onion until softened and fragrant, 3 to 4 minutes.
Add the garlic and sauté until fragrant, 2 to 3 minutes.
Add the wine, bring to a boil, reduce the heat, and simmer until reduced by half, 4 to 5 minutes.
Add the beef broth and meat to the pan. Bring to a boil, reduce the heat, cover, and simmer 30 minutes.
Add the butternut squash cubes, season lightly with salt and pepper, and simmer, covered, another 15 to 20 minutes.
Add the olives, and warm through.

Notes

You could also hollow out a pumpkin to use as a tureen for this soup instead of acorn squash.
But be sure to serve it in a dish with something to help sop up the juices
(ie: mashed potatoes, buttered noodles, or couscous).