Beef and Butternut Squash Stew

Name: Beef and Butternut Squash Stew
Prep time: 20 min
Cook time: 3 h
Yield: 6
Cuisine: British
Ingredients: 900g lean braising or stewing steak, cut into 2.5cm cubes (we used shin); 2 tablespoons dried mixed herbs; 25g plain flour; 3 tablespoons rapeseed or olive oil; 1 large onion, peeled and chopped; 2 large garlic cloves, peeled and finely chopped; 600ml good, hot beef stock; 2 tablespoons sweet sherry or Marsala wine; 1 star anise, optional; 350g butternut squash or pumpkin, peeled, deseeded and cubed; 50g kale or spring greens, rinsed and roughly chopped; 2 tablespoons freshly chopped flat-leaf parsley

A great stew or casserole with braising or stewing steak with seasonal ingredients like butternut squash and kale. Try this recipe in the oven, on the hob or in a slow cooker.

prep time
20 mins

cook time
3 hours

serves
6 people

Energy
319kcal
Fat
13.3g
Saturates
2.5g
Carbs
14g
Sugars
5.7g
Fibre
3g
Protein
35.6g
Salt
1g

Ingredients

900g lean braising or stewing steak, cut into 2.5cm cubes (we used shin)
2 tablespoons dried mixed herbs
25g plain flour
3 tablespoons rapeseed or olive oil
1 large onion, peeled and chopped
2 large garlic cloves, peeled and finely chopped
600ml good, hot beef stock
2 tablespoons sweet sherry or Marsala wine
1 star anise, optional
350g butternut squash or pumpkin, peeled, deseeded and cubed
50g kale or spring greens, rinsed and roughly chopped
2 tablespoons freshly chopped flat-leaf parsley

Method

Place the seasoning, mixed herbs and flour in a large plastic food bag. Add the beef and coat well in the seasoned flour.
Heat 2 tablespoons oil in a large non-stick frying pan and brown the beef in batches. Transfer to a 1.7L flame/ovenproof casserole dish.
In the same frying pan heat the remaining oil and cook the onion and garlic for 1-2 minutes then transfer to the casserole dish. Add a little stock to the pan and stir to release any sediment. Pour into the casserole dish.
Add the remaining stock, sherry or wine and star anise if using. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at 170°C, 150°C Fan, Gas Mark 3 for 2½-3 hours, or until the beef is tender. 40 minutes before the end of the cooking time add the butternut squash or pumpkin.
10 minutes before the end of the cooking time stir through the kale or spring greens.
Garnish the stew with the parsley and serve with creamy mash.

Tips:

Slow Cooker version Follow method points 1-3 and transfer to the slow cooker. Add 400ml good, hot beef stock and the wine. Cook for either 4 hours on the HIGH setting or 8 hours on the LOW setting, or according to the manufacturer’s handbook. 20 minutes before the end of the cooking time add the kale or spring greens. Before serving, garnish the stew with the herbs and serve with creamy mash.