Recipe Card
ingredients
- 1 teaspoon bouillon paste
- 1 pound beef chuck, cut into 2" cubes
- 1 teaspoon all-purpose flour, or gluten free all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped
- 1 tablespoon chopped fresh sage
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1/2 medium butternut squash, peeled and cut into 2-inch pieces (about 3 cups)
- 2 medium carrots, peeled and cut into 2-inch pieces
- 2 medium parsnips, peeled and cut into 2-inch pieces
- 1 pound small potatoes, halved if large
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 1 bay leaf,
- 1 teaspoon red wine vinegar
- Hot cooked U.S.-grown rice, for serving
- 1 tablespoon butter, for serving (optional)
Herb Gremolata
ingredients
- 1/2 cup chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1 garlic clove, minced
- 1 lemon, zested
- 1 tablespoon extra-virgin olive oil
Stew
Method
Step 1
Preheat oven to 300F. In a measuring cup, dissolve bouillon paste with 1 cup of warm water. Toss beef with flour, salt and pepper. Set aside.
Step 2
Heat olive oil and butter in a large Dutch oven over medium heat. Add onions and sage. Cook, stirring frequently, until translucent, about 5 minutes.
Step 3
Add beef to pot (that’s right - no searing!) along with butternut squash, carrots, parsnips, potatoes, tomato paste, and red wine and broth. Stir well. Bring to a boil over high heat.
Step 4
Cover and transfer pot to oven. Slow braise for 3-4 hours or until beef is very tender.
Step 5
Return pot back to stove, uncover and simmer until thickened, if desired. Season with salt and pepper, to taste. Add vinegar just before serving with buttered rice and herb gremolata.
Gremolata
Step 1
In a bowl, combine garlic, lemon zest, herbs, and olive oil. Sprinkle over stew before serving.