Farm-to-Table Market Recipe of the Week

Autumn Beef Stew

TOTAL TIME: 2 Hours, 45 Minutes

Ingredients

1/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon cracked black pepper
2 pounds boneless beef chuck, trimmed of excess fat and cut into 1 1/2-inch chunks (John Boy’s Farm)
2 strips bacon, cut crosswise into 1/4-inch strips (John Boy’s Farm)
Canola oil
2 medium onions, cut into 1/2-inch wedges (Madura Farms)
4 cloves garlic, peeled and smashed (Madura Farms)
2 tablespoons tomato paste
5 cups reduced-sodium chicken broth
2 cups less-sodium beef broth
1 1/2 cups dry red wine (South Salem Winery)
3 bay leaves
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed (Madura Farms)
1 teaspoon smoked paprika
1 pound potatoes, cut into 2-inch chunks (Orchard Hill Organics)
1 pound butternut squash; peeled, seeded and cut into 1 1/2-inch chunks (Madura Farms)
4 carrots, cut into 1-inch chunks (Orchard Hill Organics)
2 stalks celery, sliced 1/2-inch thick
1/4 cup chopped fresh Italian parsley (Madura Farms)

Directions

In a large plastic bag, combine flour, salt and pepper. Add beef; shake to coat evenly.
In a Dutch oven or large heavy pot, cook and stir bacon over medium-high heat until crisp. Transfer to paper towels with a slotted spoon. Add enough oil to bacon drippings to equal 2 tablespoons. Add half the beef to pot, shaking off any excess flour. Cook, stirring occasionally, until browned. Remove beef with a slotted spoon. Repeat with remaining beef.

If pot is dry, add 1 tablespoon of oil. Add onions; cook and stir for about 4 minutes or until starting to brown. Stir in garlic; cook for 1 minute. Stir in tomato paste. Return beef, bacon and any remaining flour to pot. Stir to combine. Add chicken and beef broth, wine, bay leaves, thyme and paprika. Bring to a boil; reduce heat. Simmer, covered, for 1 1/2 hours or until meat is tender, stirring occasionally.

Add potatoes, squash, carrots and celery. Return to boil; reduce heat. Simmer, covered, for 15 minutes. Remove lid and simmer about 15 minutes more or until vegetables are tender and liquid is desired consistency. Remove bay leaves. Stir in parsley.