Beef and Honeynut Squash Stew with Gremolata

October 11, 2018

Recipe by Local Roots Recipe Contributor, Susan Streit Sherman @cratecooking


2 pounds beef chuck eye, cut into 2-inch pieces
Kosher salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 sprigs fresh thyme
1 bay leaf
2 cups dry red wine
2 cups beef or chicken stock
2 honeynut squashes, trimmed, peeled, seeds removed and cut in 1 1/2-inch chunks
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
zest of 1 lemon

1. Preheat oven to 300 F.
2. Pat beef dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons olive oil in heavy bottomed pot over medium heat. Brown beef in two batches, turning until browned on all sides, about 5 to 7 minutes per batch. Set beef aside.
3. Add remaining tablespoon of olive oil to the pot along with the onions, season with 2 large pinches of salt and sauté over medium heat until translucent, about 6 to 8 minutes. Add tomato paste, thyme and bay leaf and cook for 1 minute. Add red wine and bring to a boil, reduce to a simmer and cook until wine is reduced by half.
4. Add stock and squash and bring liquid to a boil. Place lid on the pot and cook stew in the oven until beef is very tender, about 2 to 3 hours. Remove thyme sprigs and bay leaf. Taste and season with salt and pepper as you see fit.
5. Just before serving, combine rosemary, garlic and lemon zest in a small bowl. Serve beef stew topped with the rosemary, garlic and lemon gremolata.

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