Susan'S Harvest Stew - cooking recipe

Ingredients

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

Preparation

Put bouquet garni ingredients in the center of a square of cheesecloth; set aside.
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.
In same pot, with another tablespoon of oil, cook onion until soft; add garlic & paste; stir & cook 2 minutes.
Sprinkle & stir flour over this, then add broth & wine; stir well to scrape up fond.
Add veggies, meat & bouquet garni; cover & simmer over LOW heat for about 2 hours; stir occasionally.
Taste & season with salt & pepper.
Cool; cover & chill overnight.
Reheat & serve as noted in description (above).