Beef Stew with Winter Vegetables Recipe

Butternut squash is added to this thick, meaty stew for sweetness and its natural thickening ability. Refrigerating the stew overnight will further improve the flavor, while making it easier to remove excess fat. Buttermilk biscuits and parslied rice make perfect accompaniments.






RECIPE INGREDIENTS

1/2 cup all-purpose flour
3 lb beef chuck, cut into 1 1/2-inch pieces
5 tablespoons olive oil
1/4 cup red wine vinegar
2 large yellow onions, thinly sliced
2 carrots, peeled, thinly sliced
2 cups beef broth
1 cup dry red wine
1/4 cup tomato paste
2 cloves garlic, minced
1 bay leaf
4 fresh parsley sprigs
1 sprig fresh sage or 1/2 teaspoon dried
1 lb butternut squash, peeled, seeded, cut into bite-size chunks
10 oz fresh pearl onions, peeled
1 tablespoon finely chopped fresh parsley


RECIPE METHOD

Spread the flour on a large plate. Coat the beef with the flour and shake off the excess.
Heat 4 tablespoons oil in a large, heavy, nonstick pot over medium-high heat. Working in batches, add the beef and cook until brown on all sides, about 7 minutes. Using tongs or a slotted spoon, transfer the beef to a plate.
Add the vinegar to the pot and cook over medium-high heat, scrapping up any browned bits from the pot bottom. Add the remaining 1 tablespoon oil and the onions. Sauté over medium-high heat until brown, about 15 minutes.
Add the carrots to the pot and sauté until slightly softened, about 3 minutes. Add the broth, wine, tomato paste, garlic, bay leaf, parsley and sage. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the meat is almost tender, 1 1/2 to 2 hours.
Add the butternut squash to the stew. Cover and simmer until the squash and meat are tender when pierced with a fork, about 15 minutes. Add the pearl onions and cook until just tender, about 5 minutes longer. Stir in the parsley. Season the stew to taste with salt and pepper.
Spoon the stew into warm bowls and serve.