Beef And Squash Stew
14 ingredients
3 steps
Ingredients
- 2 tablespoons oil
- 1 1/2 pounds beef stew meat cubed
- 3 onions peeled, sliced
- 1 teaspoon ground cumin
- 2 teaspoons flour all-purose
- 2 cups beef stock
- 8 1/2 ounces canned tomatoes
- 2 teaspoons fresh thyme leaves plus extra sprigs to garnish
- 2 teaspoons fresh parsley leaves plus extra sprigs to garnish
- 2 teaspoons brown sugar
- 1/4 teaspoon ground allspice
- 1 butternut squash small, peeled, seeded, chopped
- 8 ounces portobello mushrooms
- polenta to serve
Directions
-
1Preheat oven to 300°F.
-
2Heat 1 tbsp oil in a large Dutch oven. Sear meat until browned. Set aside. Add remaining oil and sweat onions until soft. Add cumin and cook, stirring, for 20-30 seconds. Add flour. Deglaze with stock, scraping up any browned bits. Return meat to pan along with tomatoes, herbs, sugar and allspice. Bring to a boil. Cover then transfer to oven for 2 hours.
-
3Add squash and mushrooms. Season. Cover and cook for another 45-60 mins, until meat is very tender. Garnish with reserved herbs. Serve with polenta.
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