Beef and butternut squash stew
900 g lean braising or stewing steak (we used shin)
1 large onion, chopped
2 cloves of garlic, finely chopped
350 g butternut squash, peeled, de-seeded and cubed
50 g kale rinsed and roughly chopped
2 tbsp dried mixed herbs
1 star anise
100 ml red wine
600 ml good quality, hot beef stock
25 g plain flour
2 tbsp fresh flat leaf parsley, chopped
This recipe serves 6.
Cooking time 3 hrs, prep time 20 mins.
Preheat the oven to 170 degrees (150 degrees in a fan oven).
Place the mixed herbs and flour in a large plastic food bag, along with the beef chunks and season well. Give the bag a good shake to coat the beef evenly.
Heat 2 tbsp oil in a large, non-stick pan and brown the beef in batches. Transfer to a casserole dish.
Add 1 tbsp oil to the same pan and cook the onion and garlic, before adding to the casserole dish.
Next, add the wine, beef stock and star anise to the casserole dish and on the hob, bring to the boil then reduce to a simmer and cover.
Place in the oven and cook for 2.5-3hrs or until the beef is tender. 40 mins before the end, add the squash. 15 mins before the end, add the kale.
Garnish with the parsley and serve with some buttery mash.