PREPARATION
Make sure the beef is boned and the sinews removed before seasoning with salt and pepper. Sear on all sides over a moderate heat and remove from the frying pan. Cut the vegetables into cubes and fry in the same pan, add tomato purée and douse 3 or 4 times with red wine. Add the meat to the vegetables and pour the stock over them. Add the herbs and braise in the oven at 160 °C for about 1.5 hours. Remove the meat from the gravy and strain the gravy through a sieve. Stir the potato flour into cold water and use to thicken the gravy. Return the meat to the gravy and keep it warm. For the puréed squash: fry the diced onion in a little butter, add the squash and continue frying. Pour the vegetable stock over the squash and simmer for about 30 minutes. Pour off some of the liquid and keep. Purée the squash finely in a mixer. If the purée is too firm, add some of the liquid.