Beef and Butternut Stew Recipe
As the weather cools down and the days get shorter, there is nothing better than putting on a hearty, comforting stew to warm your soul. This beef and butternut stew is a definite winner – flavours of red wine and fresh herbs add to the rich beefy broth and tender pieces of butternut pumpkin and fall-apart beef. So good!!
Here’s what you’ll need to get this amazing stew on your table in under two hours.
You’ll need 1kg of your favourite casserole steak — I like to use chuck steak, but you can use whatever you prefer or whatever is on special. Cut it up into cubes. You’ll also need half a butternut pumpkin, some sundried tomato strips, fresh herbs (parsley, rosemary and thyme), garlic, onion, beef stock, olive oil, plain flour, salt and pepper and some red wine. I used a sweet red, but next time I will use something a little dryer like a merlot or shiraz. The butternut is quite sweet too, and you don’t want to end up with a really sweet stew, so keep the wine on the dry side.
Saute the onions, herbs and garlic in a heavy based frying pan or cast iron casserole pot (make sure it has a lid!), then toss the beef through seasoned flour and add to the pot. Stir the beef until it has browned slightly, then add the rest of the ingredients, bring to the boil and simmer for an hour and a half or so. Fifteen minutes prep time, and an hour and a half of cook time – couldn’t be easier!
Serve a big bowl of beef and butternut stew with some crusty bread and maybe some more red wine! Enjoy!
- 3 tbsp olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, leaves removed
- 1 kg casserole steak, cut into cubes
- Salt and pepper, to taste
- 2 tbsp plain flour
- 1 cup red wine
- 1 kg butternut pumpkin, trimmed and cut into cubes
- 1/4 cup chopped sun-dried tomatoes
- 4 cups beef stock
- 2 tbsp fresh parsley, finely chopped
- Crusty bread, to serve
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes.
- Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes.
- Add the wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the pumpkin and sun-dried tomatoes and stir to combine. Add enough beef stock to just cover the beef and pumpkin. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour.
- Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley and serve with crusty bread.