On wintery Sundays when I lived in France, my mother prepared boeuf aux carottes (beef stew with carrots), making sure there was enough left for another meal. It’s what the French call bourgeois cooking: simple, honest food served with rice or potatoes. The next day, you can chop some of the meat, add cooked brown rice and grated hard cheese and stuff it into acorn squash shells. Slip them into the oven for half an hour.
Start by browning stew beef (chuck, top or bottom round, or shank). Add onions, carrots, a little celery, and water to the pan, with a generous splash of white wine - this gives a wonderful aroma to the dish. Let the magic happen over the next two hours as the food simmers with only an occasional stir. The beef becomes beautifully tender and the wine and water turns into a flavorful sauce for dipping your crusty bread into.
The next day, cook small squash (acorn work particularly well), and after boiling them briefly to soften them, stuff with the squash flesh, leftover beef, rice, and cheese. My mother would use small Red Kuri squash, but acorn in all colors are traditional here. They also make lovely serving dishes.