Beef, Kale & Butternut Squash Stew

Mon, 13 November 2017

Ingredients

900 grams stewing beef

1 bunch Fresh sage leaves

1 few sprigs of fresh thyme
1 tbsp smoked paprika
1 Onion
4 Garlic cloves
1 Butternut Squash
1 large bunch Kale
1 litre beef stock

Bunch of fresh flat leaf parsley
Black Pepper
Sea Salt
Olive oil

Method 

1.       Dice the stewing beef into 1 inch cubes.

2.       Peel and dice the butternut squash into cubes. 

3.       Chop the onion and crush the garlic cloves. 

4.       Roughly chop the sage leaves and Kale. 

5.       In a large casserole pot, heat a lug of olive oil over a high heat.

6.       Working in batches, brown the meat, making sure not to cook it through (it can turn tough).  Set browned meat aside.

7.       Lower the heat to medium and add the onion, garlic, smoked paprika, thyme leaves and sage to the pot, along with a pinch of salt and freshly ground black pepper.

8.       Cook for a few minutes, or until the onions begin to soften and turn translucent.  Make sure to stir frequently so the mixture doesn’t burn.

9.       Add the beef, butternut squash, and kale to the pot. Stir to combine, then add the beef stock.

10.   Bring to the boil, then reduce to a simmer and let cook, covered, for about an hour and a half or until the beef is lovely and tender.

11.   Taste and season if necessary, add some chopped fresh parsley and serve.