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susan s harvest stew


make this the day before you need it and re-heat right before serving time. thanks to susan branch ("autumn") for this wonderful recipe. on the day of serving, prepare your "serving bowl" by baking a hollowed out pumpkin (remove seeds & stringy gunk, scrape as dry as possible); rub outside with veg oil and roast for 20 minutes; fill with hot stew, set lid slightly cocked, and serve! cooking time does not include overnight sitting.


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  1. Put bouquet garni ingredients in the center of a square of cheesecloth
  2. Set aside
  3. Pour 1 t of the oil into a hot pot
  4. Brown beef quickly over high heat
  5. Add more oil as needed
  6. Set beef aside
  7. In same pot
  8. With another tablespoon of oil
  9. Cook onion until soft
  10. Add garlic & paste
  11. Stir & cook 2 minutes
  12. Sprinkle & stir flour over this
  13. Then add broth & wine
  14. Stir well to scrape up fond
  15. Add veggies
  16. Meat & bouquet garni
  17. Cover & simmer over low heat for about 2 hours
  18. Stir occasionally
  19. Taste & season with salt & pepper
  20. Cool
  21. Cover & chill overnight
  22. Reheat & serve as

Step 16

Total Time in Minute 155

Ingredients Count 20

cooking susan s harvest stew

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Bay leaves





Orange zest




Garlic cloves

Tomato paste


Beef broth

Red wine


Yukon gold potatoes


Celery ribs

Butternut squash

Fresh pumpkin

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