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1
For the Stew:
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2
Season the beef generously with salt and pepper.
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3
In a large, heavy frying pan over medium-high heat, warm the olive oil and add the beef and braise it until browned on all sides (about 8 min total).
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4
Using a slotted spoon, remove the beef to a plate.
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5
Pour off most of the fat from the pan, return to the medium-high heat and saute the onion, thyme and bay leaves until the onion begins to brown (about 6 min).
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6
Add garlic and cinnamon stick, cook 1 additional minute.
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7
Pour in the wine and vinegar and stir to dislodge any flavorful browned bits on the bottom of the pan.
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8
Transfer the contents to a slow cooker with the meat, carrots, tomatoes and stock.
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9
Cover and cook on low setting for approx 5 hours.
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10
Add the pumpkin or squash chunks over the top of the beef, recover and continue to cook the stew for 3 more hours. The beef and pumpkin should be very tender.
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11
Remove and discard thyme sprigs, cinnamon stick and bay leaves, skim off the fat. Serve with polenta, couscous or wild rice. With the garnish (below) on top of the strew portion.
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12
For the Garnish:
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13
Note: the ingredients listed above make only a very small amount, I tripled the ingredients above for my family and friend that was there to enjoy the meal!
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14
In a small bowl whisk the olive oil and vinegar together with some salt and pepper.
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15
Stir in the minced onion and mint.
