• In a medium size skillet, over medium heat, add onion and sauté until onions are transparent. Add paprika and black pepper and mix with the onions.
• Cut the stewing beef into bite size pieces if needed, place in a bowl and give it a quick rinse.
• Add beef to the skillet and brown all sides, add a few drops of water if needed. Once beef is browned, add yellow or red pepper, tomato, water and salt. Cover and simmer slowly until the beef is tender, and the sauce has thickened. Approximately 1 ½  to 2 hours.
• The sauce should thicken as it cooks, but if it doesn’t, then mix together 1 tbsp of arrowroot or cornstarch and a little bit of water. Bring the stewing meat to a boil, and add starch, allow to boil until thickened.

Squash:

• In a large skillet, over medium heat, melt butter, and add squash. Cook for about 5-10 minutes, then add the water. The water will help the squash to cook more quickly, and once it starts to soften, start breaking the pieces apart.
• Once cooked, remove and add onion to the skillet, and saute until soften. Stir in paprika, vinegar, dill, salt and pepper. Then transfer the squash back into the skillet, and combine well with the ingredients and cook for about 2 minutes.
• Serve in a wide bowl or a plate with depth, then add the beef stew. Allow the sauce from the stew to coat the squash. Garnishing with fresh dill. Serve it on it's own.