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1
Cut beef in 1 1/2- 2 inch pieces and pat them dry.
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2
Heat 1 tablespoons oil in a heavy stew pan.
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3
Add beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
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4
Add remaining oil if pan is dry and heat it.
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5
Add onion and saute over medium heat, stirring often, until brown, about 10 minutes.
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6
Cover if pan becomes dry.
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7
Return meat to pan with any juices on plate.
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8
Add carrots, salt, pepper and enough water to just cover.
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9
Bring to a boil, skimming occasionally.
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10
Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender.
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11
For a lighter sauce, refrigerate cooked meat and its sauce separately for several hours, then skim the fat from top of sauce.
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12
Return the beef to sauce and reheat.
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13
Peel the squash and cut it in half lengthwise.
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14
Discard seeds and stringy parts in cavity.
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15
Cut squash in 1 inch cubes.
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16
Stir honey and cinnamon into sauce.
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17
Add squash and push pieces into liquid.
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18
Cover and simmer for 10 minutes.
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19
Turn squash pieces over.
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20
Add plums.
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21
Cover and simmer for 15 minutes or until squash is tender.
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22
Taste and adjust seasoning.
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23
Serve stew from a casserole or deep serving dish.
