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Beef Stew with Butternut Squash and Roast Beetroot

This hearty comforting beef stew, is one that all the family can enjoy. This recipe uses seasonal ingredients such as butternut squash and beetroot; sure to put a smile on even the scariest Halloween faces

Beef Stew with Butternut Squash and Roast Beetroot by @coxys_kitchen

The nights have drawn in and the clocks have gone back – this can only mean one thing… Halloween!

This year Halloween celebrations have been forced indoors, but ‘fear’ not, there is still an abundance of sweet treats and amazing food to be enjoyed.

This hearty comforting beef stew, is one that all the family can enjoy. This recipe uses seasonal ingredients such as butternut squash and beetroot; sure to put a smile on even the scariest Halloween faces – the perfect meal for a Halloween night in with your nearest and dearest…and the ghouls.

Recipe serves 4

Preparation time: 15 minutes

Cooking time: 4 hours

Beef Stew with Butternut Squash and Roast Beetroot

Ingredients

  • 800g diced beef (shin, chuck or brisket)
  • 2 Tbsp plain flour
  • 150ml red wine
  • 450ml beef stock
  • 1Tbsp tomato purée
  • 375g butternut squash
  • ½ large onion
  • 1 large clove of garlic, roughly chopped
  • 225 potatoes
  • 2 medium carrots
  • 1 bay leaf
  • 1 tsp oregano
  • 2 tsp sea salt
  • Ground black pepper
  • Olive oil for frying
  • 2 medium whole raw beetroot, stalks removed and wrapped in tinned foil
  • 1 Tbsp chopped parsley to garnish
  • 1 tsp of smoked paprika or cayenne pepper

Method

Beef Stew with Butternut Squash and Roast Beetroot
  1. Chop all vegetables into roughly the same size as the diced meat. If dicing the meat yourself, chop it into approx. 3 cm pieces, so that the meat and vegetables are nice and chunky
  2. Place the diced meat into a large bowl, dust with the flour, add the salt and a decent amount of ground black pepper and mix with spoon
  3. Preheat the oven to 160c/Gas Mark 3
  4. On a high heat, heat 2 Tbsp of olive oil in a frying pan, then brown the diced meat in batches, taking care not to overcrowd the pan
  5. Once all the meat has browned, add a dash of red wine to the pan and deglaze, by scraping off any bits with a wooden spoon
  6. Add the meat back into the pan and add the remaining wine, beef stock and tomato purée and bring to a boil
  7. Transfer the beef mixture to a large casserole dish and add in all the other ingredients, except for the beetroot. Cover with a lid and stew in the oven for 2 hours
  8. Place the wrapped beetroot on a separate baking tray and bake in the oven for 2 hours
  9. After 2 hours, taste the sauce and adjust the seasoning if necessary and add the paprika or cayenne if using. Give the stew a stir, then cook for a further 2 hours
  10. Remove the beetroot from the oven and leave to cool until cold enough to handle. Use the foil around the beetroot to scrape away the skin; it should come away easily (you may want to wear rubber gloves to do this)
  11. Once the beetroot skin has been removed, chop it into wedges and place it back on to the baking tray
  12. 40 minutes before the stew is ready, drizzle the beetroot with olive oil and put back into the oven until the stew is done
  13. When the stew is ready, serve in warmed bowls topped with the beetroot wedges and sprinkle with the chopped parsley. Enjoy with crusty warm bread

Fancy another serving

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