3 cups peeled and cubed butternut squash (about 1 pound)
2 cups frozen cut green beans
Lightly coat beef in flour. Heat oil in large stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef.
Return beef to pot. Add onion, orange juice, lime juice, soy sauce and fish sauce; bring to a boil. Cook and stir 1 to 2 minutes or until brown bits attached to pan are dissolved. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
Add squash; cover and continue cooking 30 minutes. Add beans; cook 6 to 9 minutes or until squash and beans are tender.
Serve stew over rice and garnish with cilantro, as desired.
Slow Cooker Method:add beef, onion, orange juice, lime juice, soy sauce, and fish sauce to 4-1/2 to 5-1/2 quart slow cooker. Stir to combine. Cook on HIGH for 4 to 6 hours, or on LOW for 8 to 10 hours. Add squash and beans 30 minute before end of cook time. Serve stew over rice and garnish with cilantro, if desired.