autumn beef stew

prep: 45 minutes | cook: 2 hours | MAKES: 8 servings (1¾ cups each)

• ¼ cup all-purpose flour
• 1½ tsp. kosher salt
• 1 tsp. cracked black pepper
• 2 lb. boneless beef chuck, trimmed of fat and cut into 1½-inch chunks
• 2 slices bacon, cut crosswise into ¼-inch strips
• Canola oil
• 2 medium onions, cut into ½-inch wedges
• 4 cloves garlic, minced
• 2 Tbsp. tomato paste
• 5 cups reduced-sodium chicken broth
• 2 cups reduced-sodium beef broth
• 1½ cups dry red wine
• 1 Tbsp. snipped fresh thyme
• 1 tsp. smoked paprika
• 1 lb. potatoes, cut into 2-inch chunks
• 1 lb. butternut squash, peeled, seeded, and cut into 1½-inch chunks
• 4 carrots, cut into 1-inch pieces
• 2 stalks celery, sliced ½ inch thick
• ¼ cup chopped fresh Italian parsley

1. In a large plastic bag combine flour, salt, and pepper. Add beef; shake to coat evenly. In a 5- to 6-qt. pot cook and stir bacon over medium-high heat until crisp. Drain bacon on paper towels, reserving drippings in pot. Add enough oil to bacon drippings to equal 2 Tbsp. Add half the beef to drippings in pot, shaking off any excess flour. Cook until browned, stirring occasionally. Remove beef with a slotted spoon. Repeat with remaining beef.

2. If necessary, add 1 Tbsp. oil to pot. Add onions; cook and stir about 4 minutes or until starting to brown. Stir in garlic; cook 1 minute. Stir in tomato paste. Return beef, bacon, and any remaining flour to pot. Stir to combine. Add the next five ingredients (through paprika). Bring to boiling; reduce heat. Simmer, covered, about 1½ hours or until meat is tender, stirring occasionally.

3. Add the next four ingredients (through celery). Return to boiling; reduce heat. Simmer, covered, 15 minutes. Remove lid; simmer, uncovered, about 15 minutes more or until vegetables are tender and liquid is desired consistency. Discard bay leaves. Stir in parsley.

PER SERVING: 334 cal., 7 g fat (2 g sat. fat), 76 mg chol., 844 mg sodium, 27 g carb., 4 g fiber, 5 g sugars, 31 g pro.