Orange Spiced Harvest Stew

By jonil

Great to serve on a cool Fall day.

Ingredients

• Bouquet garni:
• 4 T veg oil
• 3 # beef chuck in 1" cubes
• 2 med onions, chopped
• 2 cloves garlic, minced
• 1/2 small can tomato paste
• 1/2 cup flour
• 3 cups beef broth
• 2 cups good red wine, pinot noir
• 3 parsnips, sliced
• 3 Yukon golden potatoes, peeled and cut in 1/2" cubes
• 3 carrots, sliced
• 3 ribs celery, sliced
• 3 cups buttered squash in 1/2" cubes
• in a piece of cheesecloth, tie up 2 bay leaves, 4 cloves, 6 sprigs of parsley, 2-3" springs thyme, zest of 1 orange (with no white pith)
• 1 10-12# pumpkin

Details

Servings 8

Preparation

Step 1

Make bouquet garni and set aside.
Heat 1 T oil in large covered casserole, or soup pot; brown beef quickly over high heat in 3 batches, adding more oil as needed; set beef aside.
In same pot, over med. heat, in 1 T oil, cook onion until soft.
Add in garlic and tomato paste, stir and cook 2".
Stir in flour, cook2 minutes more, then beef broth and wine.
Stir well, scraping bits off bottom of pot.
Add in veggies, the meat and bouquet garni.
Cover, simmer over low heat 2 hours stirring occasionally.
Taste, season with s&P.


cool, cover and ref. overnight.

Next day prepare pumpkin.
Preheat oven to 400.
Cut top off pumpkin, remove seeds and scrape inside as dry as possible.
Tub outside with veg oil - roast 20 minutes.
Fill with hot stew set lid and serve.