Ingredients
- 2 pounds beef chuck
1/4 cup all-purpose flour
1 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons oil
2 tablespoons unsalted butter
1 large onion, cut into 1/2 inch thick wedges
2 large cloves garlic, minced
1/2 cup dry red wine
2 cups homemade beef stock or canned beef broth
1/4 cup balsamic vinegar
1 bay leaf
6 to 8 fresh large sage leaves, washed and dried
1 pound butternut squash, peeled and cut into 1-inch pieces
1/2 pound parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch chunks.
1/2 pound Roma tomatoes, cored, blanched, peeled seeded, and diced.
Description
From Wolfgang Puck
Spark Recipes
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