Beef and Butternut Squash Stew | Recipe | Simply Beef & Lamb
Beef and Butternut Squash Stew
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Cooking tools:
- Kitchen scale
- Zip-top bag
- Nonstick skillet
- Baking dish
- Stove
- Oven
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 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
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