Ingredients

The following ingredients have 6 Servings
  • 3 tbsp olive oil
  • 1 small onion (diced)
  • 5 cloves large garlic (whole)
  • 2 lb organic grass fed Chuck Roast (cut into 1 1/2 inch cubes)
  • 2 lb organic Butternut Squash cut into 1 inch cubes
  • 4 cup blood oranges (juiced ( 1 or so ))
  • 2 inch carrots (sliced into 1/2 rounds)
  • 6 lemon thyme sprigs
  • 1/4 tsp red pepper flakes + more to taste
  • 3 cloves whole
  • 1 tsp sea salt (or to taste)
  • freshly cracked black pepper (to taste)
  • 2 tbs balsamic vinegar
  • 2 leaves bay
  • nut meg -freshly grated
  • 1/4 cup Italian parsley -leaves only
  • 3 tbs all purpose flour
  • 1 tsp sweet paprika
  • 5 cups water
  • 2 blood oranges (sliced)
  • 1 red chile pepper (sliced)

Instruction

  • Mix the flour and paprika together in a plastic bag. Season the beef with the sea salt and black pepper and transfer them to the plastic bag. Toss everything together to coat.
  • Heat up 2 tablespoons of the olive oil in a cast iron dutch oven over medium flame. Add the garlic cloves and sear until golden on both sides. Transfer to a bowl. Shake any excess flour from the beef and sear each cube for a couple of minutes until golden brown at the edges. Work in batches so you don’t overcrowd the pot and add 1 tablespoon of olive oil in between batches if necessary.
  • Transfer them all to the bowl with the garlic and cover with plastic wrap to keep warm.
  • Add one more tablespoon of olive oil to the pot and saute the onion with a pinch of sea salt until translucent. Add the red pepper flakes and cook one more minute.
  • Meanwhile save two strips of orange peel from the blood oranges and zest the rest and reserve. Squeeze 1 cup of juice from the oranges and add it to the pot together with the balsamic vinegar. Using a silicone spatula make sure to scrape all the brown bits from the bottom. Add the bay leaf, cloves, thyme sprigs and orange peels and allow to simmer for 3 minutes.
  • Add the beef cubes with all the juices and the garlic back to the pot and stir to combine. Add the water and bring to a simmer. Cover with a tight lid and transfer to a 350 F degrees oven. Let it cook for 2 hours.
  • Add the butternut squash and carrots to the pot, give it a good stir, cover tightly with the lid and let cook in the oven for an additional 45 minutes or until the meat and vegetables are tender.
  • Discard the bay leaf and thyme sprigs and gently stir in 1/2 teaspoon of the reserved orange zest.
  • Serve hot sprinkled with the parsley, orange slices, red chile and a pinch of freshly grated nutmeg.