Recipeslut

2 pounds Beef Chuck
¼ cup All-Purpose Flour
1 tsp Kosher Salt
¼ teaspoon Freshly Ground Pepper
3 tbs Oil
2 tsp Unsalted Butter
1 large onion, cut into 1/2 inch thick wedges
2 Large Cloves Garlic, minced
½ cup Dry Red Wine
2 cups Homemade Beef Stock or Canned Beef Broth
¼ cup Balsamic Vinegar
1 Bay Leaf
7 Fresh Large Sage Leaves, washed and dried
1 lb. Butternut Squash, peeled and cut into 1-inch pieces
½ pound Parsnips, peeled and cut into 1-inch pieces
2 Medium Carrots, peeled and cut into 1-inch chunks
½ lb. Roma tomatoes, cored, blanched, peeled, seeded, and diced

Cut the beef into 1-inch cubes. On a piece of waxed paper or in a plastic food storage bag combine flour, salt and pepper. Toss beef cubes in flour mixture to coat or place beef cubes in food storage bag and shake until beef cubes are coated with flour mixture. In a wide, heavy saucepan, heat the oil. Brown beef cubes on all sides, removing from pan as browned. In the same saucepan, melt the butter. Saute the onion and garlic until translucent. Deglaze with red wine and bring to a boil, scraping up any browned bits from bottom of saucepan. Return the meat to the pan. Add stock, vinegar and bay leaf. Cover and let simmer 1 hour. Cut the sage leaves into a chiffonade (see cooking tips) and stir into sauce with the butternut, squash, parsnips, carrots and tomatoes. Cover and let simmer 20 minutes or until meat and vegetables are tender. Remove bay leaf and correct seasonings.

Yield: 4 servings

Ingredients
1 1/2 pounds parsnips (about 9 medium), peeled
1 small white onion (about 2 ounces)
1 large egg, beaten lightly
1/8 teaspoon cayenne
Pinch freshly grated nutmeg
1/8 teaspoon freshly ground pepper
1/2 teaspoon coarse salt
1/4 cup all-purpose flour
1/4 cup olive oil
1 tablespoon unsalted butter

Directions
In a large saucepan, bring 2 quarts salted water to a boil and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater, grate parsnips and onion coarsely.

Line a baking sheet with waxed paper. In a bowl, stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.

In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200 degree oven F.

Adapted from the Union Square Cafe

Ingredients:
1 whole chicken, 4 lbs, washed and patted dry
2 cloves garlic
Salt
Pepper
Fresh herbs: tarragon, rosemary or thyme
6 tablespoons butter
1 onion, peeled and halved
3 parsnips, peeled and chopped into 3 inch pieces
3 carrots, peeled and chopped into 3 inch pieces
3 potatoes, quartered
2 tablespoons olive oil

Gravy:
Splash white wine
1 cup chicken stock
Chopped fresh herbs
Salt
Pepper

Directions:
Preheat oven to 425 degrees. Remove giblet bag from chicken’s cavity. Season cavity well with salt and pepper. Chop up garlic with salt and herbs. Mash garlic mixture with butter. Slide butter mixture under breast skin of chicken and next to legs. Stuff cavity with onion and whole herbs. Place chicken into roasting pan. Roast for 30 minutes at 425 and then reduce heat to 375. In a large bowl, toss vegetables with olive oil and add to roasting pan. Roast chicken for another 40 minutes. Occasionally baste chicken with pan juices. To check chicken for doneness, prick leg with knife and press to see juices. If the juices run clear, then the chicken is done.

Remove from oven and let sit for 15 minutes. Remove roasted vegetables to a side dish and keep warm in oven. Place roasting pan on stove burner over medium heat. Add wine and chicken stock. Stir and rub bottom of pan to scrape up brown bits. Bring to a simmer and season with salt and pepper. Serve hot.

Recipe Courtesy of Cathy Lowe
Copyright 2002 Television food network G.P., All Rights Reserved