Beef, buttercup and carrot stew with Brussels sprouts leaves | New World

Ingredients

• ½ cup Flour
• 650 g Stewing steaks, cubed
• 3 Tbsp Olive oil
• 1 Large onion, chopped
• ¾ Buttercup pumpkin, peeled, 1/2 cut in to 2cm dice, 1/2 cut in larger pieces
• 6 Carrots, quartered
• ¾ cup Red wine
• 1½ cups Beef stock
• 1 Tbsp Tomato paste
• 2 Rosemary, sprigs
• ¼ Chopped parsley
• 1 Lemon, zest of
• 1 Garlic clove, crushed
• 16 Brussels sprouts