In large pot, saute beef cubes on high, seasoning with garlic salt. Cook until browned.
Add in the garlic, onion, celery, and carrots and continue cooking for about 3-4 minutes.
Lower heat to medium-high and add in the wine and bring to a boil, using the spoon to scrape the bottom and sides of the pot to get any browned bits stuck on the pan.
Add beef broth, bay leaves, butternut squash, and oregano and bring to a boil.
Turn heat to medium-low.
Cover and cook, stirring occasionally, about 1 1/2 hours.
When beef is tender, add in the kale and cook for about 10 more minutes.
Season with salt and pepper to taste.
To thicken broth, mix the cornstarch with 4 tablespoons warm water in a small dish until there are no lumps. Pour into stew. Stir stew until broth thickens.