Fall Beef Stew with Acorn Squash, Cipollini Onions & Star Anise
Fall Beef Stew with Acorn Squash, Cipollini Onions Star Anise

Preparation time 20 minutes

Total time: 2 hours 20 minutes

Ingredients

  1. 800 g boneless beef blade roast, cubed
  2. 30 mL (2 tbsp.) vegetable oil
  3. 1 cup whole cipollini onions, peeled
  4. 4 cloves garlic
  5. 15 mL (1 tbsp.) flour
  6. 180 mL (¾ cup) red wine
  7. 750 mL (3 cups) La Tablée des Chefs beef bone broth
  8. 15 mL (1 tbsp.) tomato paste
  9. 1 star anise
  10. 1 clove
  11. 2.5 mL (½ tsp.) cinnamon
  12. Pinch of Cayenne pepper
  13. 500 mL (2 cups) squash, cut into 2-cm cubes

Directions

  1. Place rack in centre of oven. Preheat oven to 200 °C (350 °F).
  2. In an oven-safe casserole set over high heat, brown meat cubes in oil. Season meat with salt. Set aside on a plate.
  3. In the same casserole set over medium heat, sweat onions and garlic cloves for a few minutes in the cooking fat.
  4. Add meat to onions. Sprinkle with flour and cook for 1 minute, mixing well.
  5. Deglaze with wine and broth. Scrape cooking juices off bottom of casserole with a wooden spoon.
  6. Add tomato paste and spices. Bring to a boil.
  7. Cover and bake in the oven for 1 hour 15 minutes. Add squash. Continue cooking for 45 minutes or until vegetables and meat are tender. Season to taste.

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