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Ingredients

• 2 lb. beef chuck
• 1/4 C. all-purpose flour
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 2 Tbs. unsalted butter
• 1 large onion, coarsely chopped
• 2 large cloves garlic, minced
• 2 tsp. minced fresh thyme leaves or 1 tsp. dried thyme
• 1/2 C. dry red wine
• 2 C. homemade beef stock or good quality canned beef broth
• 1/4 C. balsamic vinegar
• 1 bay leaf
• 6 to 8 fresh large sage leaves, washed and dried
• 1 lb. butternut squash, peeled and cut into 1-inch pieces
• 1/2 lb. parsnips, peeled and cut into 1-inch pieces
• 2 medium carrots, peeled and cut into 1-inch chunks
• 1/2 lb. Roma tomatoes, cored, blanched briefly in boiling water, peeled, seeded and diced
• 1/4 lb. thinly sliced pancetta or bacon, cut into 1/4-inch strips
• 1 lb. button mushrooms, trimmed and wiped clean with a damp cloth
• 2 Tbs. minced fresh parsley

Description

Wolfgang PuckOne Of The Best, Easiest, Most Economical Ways I Know To Impress People With Your Cooking Skills Is To Make A Pot Of Stew. Yes, Old-fashioned, Home-style Stew. It's The Perfect Dish For Casual Winter Dinner Parties And Family Meals. A Po

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