Extra-virgin olive oil
One 3-pound chuck roast, tied
3 ribs celery, diced
2 onions, diced
1 pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1/2 cup tomato paste
1/2 cup red wine vinegar
3 bay leaves
2 star anise
1 fresh thyme bundle
2 strips orange zest (removed from the orange with a vegetable peeler)
2 cups 1/2-inch diced butternut squash
1 1/2 cups 1/2-inch diced Jerusalem artichokes
6 to 8 dried figs, stems removed and quartered
1/2 cup chicken stock
Wine Pairing Suggestion: Pinot Noir
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