Butternut Beef Stew with Chimichurri - US Cups
This warming butternut beef stew is slow cooked until the beef is meltingly tender and combines with the sweet butternut squash to create a delicious flavour packed dinner.
Equipment
- large heavy based casserole dish with lid
Ingredients
Beef and Butternut Stew
- 3 tablespoons olive oil divided
- 3¼ lb stewing beef cut into 1 inch chunks
- 1 onion diced
- 2 green peppers diced
- ½ large butternut squash approx 1-1¼ lb, cut into ⅓ inch cubes
- 4 cloves garlic minced
- 1 green or red chilli sliced in half lengthways
- 1 teaspoon ground cumin
- 2 teaspoons mild smoked paprika
- 14 oz tinned diced tomatoes
- 1 c red wine
- 2 c water or stock
- 2 bay leaves
- salt
- black pepper
Chimichurri Sauce
- large handful parsley thick stalks removed
- 1-2 tablespoons fresh oregano leaves
- 1-2 green chillies
- 1 tablespoon red wine vinegar
- 2-3 tablespoons olive oil
- salt
- black pepper
To Serve
- boiled rice
Instructions
- Preheat the oven to 160℃ fan / 180℃ / 360℉.
- Heat 2 tablespoons of the oil in a large casserole dish over a high heat and brown the beef all over. Spoon on to a plate and set side. The beef won't be cooked through at this stage.
- Add the rest of the oil to the pan, turn the heat down to medium and add the diced onion, green pepper (capsicum) and butternut squash. Cook, with the lid on, for 10 minutes until softened.
- Add the minced garlic and whole chilli and cook for 30 seconds, before adding the ground cumin and smoked paprika. Stir, then add the tomatoes, wine, stock / water, bay leaves and season with salt and black pepper.
- Turn the heat up and bring to a boil, place the lid on and then turn the heat down to a gentle simmer and cook for 3 hours, until the beef is tender.
To make the chimichurri
- Place the parsley, oregano, chilli and red wine vinegar into a mini blender and blend until fine.
- Season well with salt, and drizzle in the oil until you get your desired consistency.
- Check for seasoning, adding a little more salt if needed.
- Serve the beef stew with rice, topped with a spoonful of chimichurri sauce.
Notes
MAKE AHEAD / STORAGE
I don't recommend you freeze the chimichurri sauce, however it will keep in the fridge for up to 3-4 days, covered. For the beef stew:
Fridge: Store in the fridge, covered, for up to 3 days.
Freezer: Freeze for up to 3 months.
INGREDIENTS NOTES AND SUBSTITUTIONS
- Stewing Beef - use a cut of beef that needs a long cooking time like chuck or blade steak, beef shin or ox cheek.
- Green peppers / capsicum - or use red peppers / capsicum.
- Butternut squash - substitute with pumpkin.
- Chilli - either a red or green chilli.
- Red wine - adds a richness and depth of flavour. If you want to make this without alcohol, substitute with more stock.
- Stock - I often make this with chicken stock, however you can use vegetable stock or even water. If you do use water, add some more salt than if you were using stock.
- Fresh Parsley - or use a combination of fresh parsley and fresh coriander (cilantro).
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- Green chilli - or a pinch of chilli flakes.
- Red wine vinegar - or substitute with white wine vinegar.
Nutrition
Calories: 555kcalCarbohydrates: 17gProtein: 58gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 155mgSodium: 297mgPotassium: 1386mgFiber: 4gSugar: 6gVitamin A: 7219IUVitamin C: 55mgCalcium: 134mgIron: 7mg
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