Popular
Latest From the Show
Beef One-Pot with Fall Vegetables
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 1/2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 to 3 large cloves garlic, sliced plus 2 to 3 large cloves of garlic, crushed
- 2 fat tablespoons olive oil
- A few sprigs rosemary, coarsely chopped
- Salt and pepper
- 2 tablespoons butter
- 1 cup dry white wine
- 2 cups chicken or beef stock
- 2 bay leaves
- Freshly grated nutmeg
- A few splashes Worcestershire sauce
- 1 small butternut squash, peeled and cut into large cubes
- 1 large onion, coarsely chopped
- 8 to 10 leaves of sage, torn or roughly chopped
- 1 pint large cherry tomatoes
- 2 large ears of corn, cut into 3 pieces each (optional)
- 1 zucchini, halved and cut into 1-inch half moons
- 1/2 pound green beans, halved
- 1 loaf bread, sliced thick and toasted
Yield
Serves: 6
Preparation
Toss beef with sliced garlic, oil, rosemary, salt and pepper, and chill several hours or overnight.
Heat a large Dutch oven over medium-high heat and melt the butter. When foam subsides, brown the meat in 2 batches. Deglaze the pan with wine and add stock, meat, bay leaves, crushed garlic, nutmeg and Worcestershire sauce. Cover and cook for 1 hour over medium-low heat.
Add butternut squash, onion, sage, tomatoes and corn, if using. Cover and simmer 1 hour more, adding 1 cup water if liquid seems low. Add the zucchini and green beans, and cook 12-15 minutes more, until zucchini is just tender. Adjust seasonings and serve with bread.