Orange Beef Stew

3 lb beef chuck roast
2 medium onions, diced
2 cups cubed winter squash (I used Hubbard)
2 cups orange juice
2 cups broth (I used Better Than Bouillion paste, chicken flavor, mixed with wtaer)
2 T olive oil
2 T canola oil
1/2 tsp cayenne
1/2 tsp mace
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp dried ginger
1/2 tsp paprika
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1" piece fresh ginger, minced
2 tbs sundried tomatoes (I used the jarred ones from TJs)
one red bell pepper, diced
2 T. TJ's eggplant red pepper spread
1 T. light molasses
zest of one orange
salt & pepper
1 orange, sliced

Cut the meat into 1/2 - 1" cubes. Mix the dry spices together in a small bowl, then place the beef cubes in a plastic bag and add the the spice mixture and toss until the beef cubes are coated. Place the bag in fridge overnight.

In a heavy Dutch oven, brown the beef cubes in the olive oil and canola oil. Don't crowd the pan - do it in batches. Add more oil as needed. Remove the beef cubes to a plate. Then cook the onions in the drippings until soft and browned, then remove to a plate. Brown the squash cubes in the same pan. Add the ginger, thyme, and red bell pepper, and the sundried tomatoes, then add back the beef and onions. Add the orange juice and broth, and the red pepper spread. Bring up to a boil, then turn heat to low and cover and simmer for about 3 hours. Check for seasoning, and add salt, pepper, and red bell pepper flakes to taste. Stir in the molasses and the orange zest. Garnish with a sliced orange.