Ingredients list for the beef stew:
- 1.75 pound (800g) round steak, in 1 inch pieces
- 2 tablespoon all-purpose flour
- 1 onion, chopped
- 1 large handful of sage leaves
- 1 pound (500g) small potatoes, scrubbed
- 4 carrots, peeled , cut into 2 sections
- 2 parsnips, peeled and cut into chunks
- 1/2 butternut squash, seeded and cut into cubes
- 1/2 bottle of red wine
- 1/2 liter of beef or vegetable stock (homemade or prepared with organic bouillon cube )
- 2 large tablespoon tomato paste
- Salt and pepper
- For the gremolata (optional) : 1 clove garlic, finely chopped; rosemary; grated zest of one organic lemon
Method
1. Preheat your oven to 320°F (160°C).
2. In a large cast iron pot, sauté onions over low heat with sage leaves in a little olive oil. Meanwhile, coat the meat with flour.
3. Add the meat to onions, and brown slightly over medium heat. Salt and pepper generously. Then add all the chopped vegetables, wine, broth and tomato paste.
4. Bring to a boil. Check seasoning and add salt if necessary, because of vegetables.
5. Transfer the pot in your oven and cook for at least 3 hours until the meat flakes easily with a fork. Check from time to time if you should add a little water to your dish because the sauce will thicken a lot.
6. Sprinkle with the gremolata on each plate before serving, it’s just divine!
