Orange Spiced Harvest Stew ~~
4 tbs. oil
3 lbs. beef chuck, cubed
2 med. onions, chopped
2 cloves garlic, minced
1/2 sm. can tomato paste
1/2 c flour
3 c beef broth
2 c good red wine, pinot noir
3 parsnips, sliced
3 Yukon Gold potatoes, peeled, cubed
3 carrots, sliced
3 ribs celery, sliced
3 c butternut squash, cubed
bouquet garni ~ in a piece of cheesecloth tie up 2 bay leaves, 4 cloves, 6 sprigs thyme, zest of 1 orange.
Make bouquet garni and set aside. Heat 1 tbs. oil in large covered casserole or soup pot; brown beef quickly over high heat in 3 batches, adding more oil as needed; set aside. In same pot, over med. heat, in 1 tbs. of oil, cook onion till soft; add in garlic and tomato paste; stir and cook 2 minutes. Stir in flour, cook 2 minutes more, then add beef broth and wine, stir well, scraping bits off bottom of pot. Add in vegetables, the meat and bouquet garni. Cover, simmer over low heat 2 hours; stirring occasionally. Taste; season with s&p. Cool, cover and refrigerate overnight. On the day of serving: prepare a 10 to 12 lb. pumpkin: preheat oven to 400 degrees. Cut top off pumpkin, remove seeds and scrape inside as dry as possible. Rub outside with oil, roast 20 minutes. Meanwhile, reheat stew. Fill the pumpkin with hot stew, set lid askew and serve!
Enjoy!
