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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 8 |
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Make this the day before you need it and re-heat right before serving time. Thanks to Susan Branch ( Autumn ) for this wonderful recipe. On the day of serving, prepare your serving bowl by baking a hollowed out pumpkin (remove seeds & stringy gunk, scrape as dry as possible); rub outside with veg oil and roast for 20 minutes; fill with hot stew, set lid slightly cocked, and serve! COOKING TIME does NOT include overnight sitting. Ingredients:
2 bay leaves |
4 cloves |
6 sprigs parsley |
2 sprigs rosemary (3-inch sprigs) |
3 sprigs thyme (3-inch sprigs) |
orange zest |
4 tablespoons oil |
3 lbs beef, 1-inch cubes |
2 medium onions, chopped |
2 garlic cloves, minced |
1 (4 ounce) can tomato paste (use half) |
1/2 cup flour |
3 cups beef broth |
2 cups red wine (pinot noir) |
3 parsnips, peeled & sliced |
3 yukon gold potatoes, peeled, cubed |
3 carrots, peeled & sliced |
3 celery ribs, sliced |
3 cups butternut squash, cubed |
1 (10 -12 lb) fresh pumpkin |
Directions:
1. Put bouquet garni ingredients in the center of a square of cheesecloth; set aside.
2. Pour 1 T of the oil into a hot pot (covered casserole), brown beef quickly over high heat, add more oil as needed; set beef aside.
3. In same pot, with another tablespoon of oil, cook onion until soft; add garlic & paste; stir & cook 2 minutes.
4. Sprinkle & stir flour over this, then add broth & wine; stir well to scrape up fond.
5. Add veggies, meat & bouquet garni; cover & simmer over LOW heat for about 2 hours; stir occasionally.
6. Taste & season with salt & pepper.
7. Cool; cover & chill overnight.
8. Reheat & serve as noted in description (above).
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