-
1
Place 2 Tbsp.
-
2
extra virgin olive oil, 1 tsp.
-
3
salt and 1/2 tsp.
-
4
black pepper
-
5
In a large stainless-steel bowl.
-
6
Add in stewing beef and toss to coat the exterior of the meat.
-
7
Meanwhile, coat the bottom of a large heavy pot with extra virgin olive oil (about 1 Tbsp.)
-
8
and place over medium-high heat.
-
9
Once the oil is warm, add in beef to the pot and allow it to brown on all sides, adding more oil as needed.
-
10
Once all the beef is browned, reserve it and its juices in a bowl.
-
11
Add in diced onion, celery, carrot, green pepper and garlic to the pot; cook, stirring, on high heat for one minute, scraping the bottom of the pot to free flavorful bits.
-
12
Reduce heat to low and continue to cook vegetables for one minute.
-
13
Increase heat to high and add in red wine, allowing it to reduce to a glaze in the bottom of the pot.
-
14
Return beef to pot along with the bay leaf and your choice of herbs (thyme, marjoram or possibly rosemary).
-
15
Add in the beef broth and bring to a brief boil.
-
16
Immediately reduce heat to low and maintain a low simmer till beef is tender, about an hour.
-
17
Prepare squash: While stew is slowly cooking, prepare squash by cutting a shallow slice off the top of each to make a lid; remove the seeds and strings.
-
18
Lightly rub the inside of each squash with salt, pepper and extra virgin olive oil.
-
19
Replace lids and place on a lined baking tray.
-
20
Bake at 350 till tender when pricked with a knife, about 30 to 45 min.
-
21
Remove from oven; set aside.
-
22
Before serving stew: Add in baby new potatoes, pearl onions and sugar snap peas; gently reheat, if necessary.
-
23
Adjust seasoning, adding salt and pepper to taste, if needed.
-
24
Carefully ladle stew into each squash and serve.
