A Delightful Stew:

- 1.5 pounds of beef chuck, cut into 1-inch cubes

- Salt & Black pepper, to taste

- 2 tablespoons olive oil

- 1 onion, diced

- 2 carrots, diced

- 2 celery stalks, diced

- 3 cloves garlic, minced

- 1/2 cup red wine

- 4 cups beef or vegetable broth

- 1 sweet potato, cubed

- 2 parsnips, cubed

- 1 small butternut squash, cubed

- 1 tablespoon espresso powder or 2 squares dark chocolate

- 1 teaspoon thyme, dried

- 1 teaspoon rosemary, dried

- 1 bay leaf

- 1 star anise

- 2 tablespoons balsamic vinegar or juice of 1 orange

- Fresh parsley or horseradish cream for garnish

1. Season beef with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add the beef and brown on all sides. Remove and set aside.

2. In the same pot, add more oil if necessary and sauté the onion, carrots, and celery until softened, about 5-7 minutes. Stir in the garlic and cook for an additional 1-2 minutes.

3. Pour in the red wine, scraping up any browned bits at the bottom of the pot. Stir in the broth, espresso powder/dark chocolate, thyme, rosemary, bay leaf, and star anise.

4. Return the beef to the pot along with sweet potato, parsnips, and butternut squash. Bring to a boil, then reduce to a simmer, cover, and let cook for about 2-3 hours until everything is tender.

5. Stir in the balsamic vinegar or orange juice. Taste and adjust seasoning with more salt and pepper if needed.

6. Discard the bay leaf and star anise. Serve hot, garnished with fresh parsley or a dollop of horseradish cream, alongside rustic bread or over creamy polenta.

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