Total Time:9 hours 30 minutes (including marinating)
Yield:6 servings 1x
For the beef marinade
1 1/2 cup dry red wine
1/2 cup BBQ sauce
1/2 tsp sea salt
2 bay leaves
2 sprigs rosemary
1/2 tsp champagne vinegar
2 1/2 lbs stew beef
Additional stew ingredients
1 tbsp extra virgin olive oil
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
1/2 cup BBQ sauce
1 cup reserved marinade
1 cup low sodium beef broth
For the butternut puree
1 medium butternut squash, peeled and chopped
1 potato, peeled and chopped
1 tbsp butter
1/4 cup milk
Prepare the marinade: Combine the marinade ingredients in a bowl — wine, 1/2 cup BBQ sauce, sea salt, bay leaves, 2 sprigs rosemary and vinegar.
Pat dry the beef, and place in a sealable plastic bag. Pour the marinade into the bag with the beef, and seal the bag. Toss gently to combine. Seal the bag, and refrigerate. Marinate the beef for at least 6 hours or overnight.
Make the stew: When you’re ready to start cooking, preheat the oven to 300 degrees (convection setting if you have it).
Place a strainer inside a large bowl. Pour the beef mixture into the strainer, using the bowl to capture and reserve the marinade. Remove the beef, scraping off pieces of rosemary and bay leaves. Set the beef aside in a bowl to cook.
Heat the oil on medium heat in a dutch oven or oven proof copper pan. Add the chopped onion to the pan, cook for a few minutes until it starts to soften. Add the carrots and cook for a few more minutes.
Stir in the beef, combining it well with the onions and other vegetables. Salt to taste. Cook for 5 to 10 minutes, stirring occasionally to brown on all sides.
Add the remaining stew ingredients–garlic, additional 1/2 cup BBQ sauce, beef broth and reserved marinade– to the pan with the beef and vegetables.
Cover the Dutch oven / copper pan and move the stew to the oven, where it will braise for a total of 3 hours.
Braise at 300 degrees for one hour. If you are using a convection setting, lower the temperature to 275 after the first hour, and braise for an additional 2 hours at 275. If you are using a conventional setting, leave at 300 degrees for the entire 3 hours.
After the stew has been braising for about 2 hours and 20 minutes, start boiling a pot of water. When boiling add the butternut squash and potato.
Boil the squash and potato for about 20 minutes, until they are soft. Drain, and mash the squash and potato together along with the milk and butter. Keep warm while the stew finishes.
After the stew has braised for 3 hours, carefully remove the stew from the oven.
Scoop some butternut purée into 1/2 half of a bowl. Serve the stew alongside the squash, and enjoy with a good glass of Merlot!