2–3 tablespoons Tonnelli Avocado Oil (or any neutral oil)

1 and 1/2 cups chopped onion

2 cups peeled and chopped butternut squash

2 cups chopped acorn squash

2 pounds (910 grams) flanken (I did half bone-in and half boneless)

1 and 1/2 cups chopped carrots

2 and 1/2 cups chopped yellow potatoes

3/4 cup red wine, such as Tuscanini Red Cooking Wine

3–4 cups stock or water

1 and 1/2 tablespoons kosher salt

2 heaping tablespoons Tuscanini Tomato Paste

4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic

1 cup large chunks of zucchini