Susan'S Harvest Stew

• Bouquet garni
• 2 bay leaves
• 4 cloves
• 6 sprigs parsley
• 2 sprigs rosemary (3-inch sprigs)
• 3 sprigs thyme (3-inch sprigs)
• orange zest
• Stew fixings
• 4 tablespoons oil
• 3 lbs beef, 1-inch cubes
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1 (4 ounce) can tomato paste (use half)
• 1/2 cup flour
• 3 cups beef broth
• 2 cups red wine (pinot noir)
• 3 parsnips, peeled & sliced
• 3 yukon gold potatoes, peeled, cubed
• 3 carrots, peeled & sliced
• 3 celery ribs, sliced
• 3 cups butternut squash, cubed
• Served in
• 1 (10 -12 lb) fresh pumpkin

1. Put bouquet garni ingredients in the center of a square of cheesecloth; set aside.
2. Pour 1 T of the oil into a hot pot (covered casserole), brown beef quickly over high heat, add more oil as needed; set beef aside.
3. In same pot, with another tablespoon of oil, cook onion until soft; add garlic & paste; stir & cook 2 minutes.
4. Sprinkle & stir flour over this, then add broth & wine; stir well to scrape up fond.
5. Add veggies, meat & bouquet garni; cover & simmer over LOW heat for about 2 hours; stir occasionally.
6. Taste & season with salt & pepper.
7. Cool; cover & chill overnight.
8. Reheat & serve as noted in description (above).

bouquet garni, bay leaves, cloves, parsley, rosemary, thyme, orange zest, fixings, oil, beef, onions, garlic, tomato paste, flour, beef broth, red wine, parsnips, gold potatoes, carrots, celery, butternut squash, fresh pumpkin

Taken from www.food.com/recipe/susans-harvest-stew-257830 (may not work)