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  • 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


Serves: 6


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.