Step 1

Preheat oven to 325°F, with rack at center

Step 2

Listicle: Rachael Ray 5-Quart Cast Iron Casserole Bring beef cubes to room temp and pat dry

Step 3

Place flour in shallow tray or dish

Step 4

Heat a large stew pot with lid over medium to medium-high heat

Step 5

Season beef and dredge lightly in flour, then brown in high temp oil in 2 batches over medium to medium-high heat and remove

Step 6

Add butter and reduce heat a bit

Step 7

Add onions to butter and drippings and soften a few minutes

Step 8

Add garlic, squash, bay, orange peel, juniper, rosemary and sage and cinnamon and stir a minute or 2, scraping up the fond or drippings

Step 9

Add beef back and the bone broth, cover and roast 2 to 2 ½ hours until tender

Step 10

Remove bay, cinnamon and herb bundle and serve