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© Meredith Corporation. All rights reserved. Used with permission.
Cut beef into 2-inch pieces. Sprinkle evenly with 1 tablespoon kosher salt. Cover; chill overnight.
Preheat oven to 450°F. Line a 15x10x1-inch baking pan with a silicone baking mat; set aside. Heat 1 tablespoon oil in a medium pan over medium-low heat. Add bacon, cook until browned. Remove from pan, drain on paper towels, reserving 3 tablespoons drippings. Place squash on prepared baking pan. Add 1 tablespoon butter and 1 tablespoon bacon drippings. Sprinkle with salt; toss to coat. Roast 20 to 30 minutes or until tender and browned, stirring once. Cover with waxed paper; set aside. Reduce oven to 275°F.
Add remaining 2 tablespoons olive oil to remaining 2 tablespoons bacon drippings in skillet; heat over medium-high heat. Blot beef well with paper towels; add to skillet in batches, being careful not to crowd the skillet. Brown deeply on all sides. Remove from skillet; set aside.
Drain all but 1 teaspoon drippings from skillet. Add remaining 1 tablespoon butter and onions to pan. Sprinkle with salt. Stir over medium heat, scraping up browned bits from bottom of the pan. Cook 3 to 4 minutes, stirring often, until onions just begin to soften. Stir in leek slices and garlic. Sprinkle with salt. Cook 4 minutes more. Transfer to a 3-quart baking dish; set aside. Pour wine into skillet. Bring to a boil; reduce heat. Boil gently, uncovered, until reduced by half.
Place beef and bacon over onion mixture in the baking dish. Pour reduced wine over top. Add stock to almost cover. Using kitchen string, tie cinnamon, cloves and peppercorns in a piece of 100%-cotton cheesecloth; tuck into beef mixture. Add bay leaves. Dollop tomato paste around beef mixture. Sprinkle with thyme. Tie together parsley stems and long inner leek piece; add to beef mixture. Place parchment paper over dish. Top with a triple layer of heavy foil. Seal tightly. Place on rimmed baking sheet. Bake 2 hours. Uncover; add prunes. Cover; bake 45 minutes to an hour more or until meat is easily pierced with a knife. Uncover; skim fat. Remove cheesecloth bag and parsley stems; discard. Increase oven to 350ºF. Add butternut squash. Bake uncovered, 20 minutes, basting once or twice. To serve, sprinkle with parsley leaves.