• 24 Ratings
Scott Peacock
Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

1 hr 30 mins
20 mins to 30 mins at 450°
2 hrs 45 mins at 275°
20 mins at 350°
Max Servings:


Ingredient Checklist


Instructions Checklist
  • Trim and cut roast into 2-inch pieces. Sprinkle evenly with the 1 Tbsp. kosher salt. Cover; chill overnight.

  • Preheat oven to 450°F. Line a 15x10x1-inch baking pan with a silicone baking mat; set aside. Cook bacon in 1 Tbsp. hot oil over medium-low heat until browned. Remove; drain on paper towel, reserving 3 Tbsp. drippings. Place squash on prepared pan. Add 1 Tbsp. butter and 1 Tbsp. bacon drippings. Sprinkle 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 Tbsp. olive oil to remaining 2 Tbsp. 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; set aside.

  • Drain all but 1 tsp. fat from skillet. Add remaining 1 Tbsp. butter and onions to pan. Sprinkle with salt. Stir over medium heat, scraping up browned bits from bottom of 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 boiling; reduce heat. Boil gently, uncovered, until reduced by half.

  • Place beef and bacon over onions. Pour reduced wine over. Add stock to almost cover. Using kitchen string, tie cinnamon, cloves, and peppercorns in a piece of cheesecloth; tuck into beef mixture. Add bay leaves. Dollop tomato paste around beef mixture. Sprinkle with thyme. Tie together parsley stems and 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. Makes 8 servings.

Nutrition Facts

539 calories; total fat 24g; saturated fat 8g; polyunsaturated fat 2g; monounsaturated fat 11g; cholesterol 115mg; sodium 1348mg; potassium 1141mg; carbohydrates 29g; fiber 4g; sugar 12g; protein 38g; trans fatty acid 0g; vitamin a 7828IU; vitamin c 20mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 10mg; vitamin b6 1mg; folate 48mcg; vitamin b12 3mcg; calcium 89mg; iron 4mg.


24 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
I was very excited about this recipe...but it is written TERRIBLY! There were multiple items listed in the ingredients that were not in the directions. Including the plums - which is in the title. I was irritated when I didn't realize it until I sat down and took my first bite. So I put it back in the oven after it took me all afternoon and evening to make. Which I expected, but it takes a lot more work when you need to figure out why you have extra ingredients.
Rating: Unrated
Really, really good. We made this with 1/2 beef and 1/2 elk, skipped the leek. Prunes are dried plums, just read the package! I'll try the crock pot next time. It's a great way to use wild game-I plan to try it with venison.
Rating: Unrated
What Jennifer is talking about ladies, is the fact that on this web recipe, the directions never mention the prunes. There is no mention whatsoever about when to add them to the recipe. So, after buying the prunes because they are in the ingredient list, she proceeded to follow the directions to make the dish and after all was said and done, there sat the prunes having never been used. Perhaps, if you two got this recipe from the magazine, the directions there told you when and how to use the prunes, but on this web pages recipe, the prunes are never mentioned in the recipe directions. Hopefully, BH&G will correct this as I would like to try it...with the prunes.
Rating: Unrated
Does anyone know the purpose of using parchment paper and then foil? Would just covering the baking dish with a lid work as well?
Rating: Unrated
I got this from the magazine and made it, I loved it! I cooked in crock-pot until beef was tender and put in oven for the last part when you add the prunes (which are dried plums). I didn't find any ingredients missing and thought the article was wrote great. I give a 5 star.
Rating: Unrated
I'm not sure why everyone is up in arms about the prunes not being in the directions. Dried plums are prunes. How many of you would have even read the recipe if it had said, "prunes"? So in the list is prunes and in the directions after baking for 2 hours, uncover and add the prunes (which I cut in half). Then you cover and bake again. Covering the stew with parchment prevents the acids from the combination of ingredients from eating through the foil. Plus it helps to cook it evenly. I've had lids pop off in the oven, so I prefer to use this method! And every item listed is used as per list.
Rating: Unrated
I have made this twice. I used a pressure cooker and did all of the ingredients at once. I was terrific. Everyone liked it. I will of course use it again. I pressure cooked it on an electric pressure cooker for 35 minutes. (Oh, the second time, I did add red chili flakes because we like spicy foods.)
Rating: Unrated
Definitely rich but very good! Probably would have added a little more bacon and a little more cinnamon... Not sure what the other reviewer meant by not including all the ingredients? The prunes are the plums. Also put mine in a crockpot but never transferred to the oven. Came out great! I would make it again!