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

  1. 1
    Preheat oven to 300°F.
  2. 2
    Heat 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.
  3. 3
    Add 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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