Beef One-Pot with Fall Vegetables

by Rachael Ray Show Staff 9:00 AM, September 2, 2015

Aired September 2, 2015

Serves 6

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


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.