Beef and Butternut Squash Stew
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.
- 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
- 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.