600g casserole beef, diced
2 tbsp plain flour, seasoned
3 tbsp olive oil
2 red onions, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato puree
150ml red wine
250g butternut squash, diced
2 red peppers, sliced
tbsp fresh thyme leaves
1 tbsp balsamic vinegar
good dash of Worcestershire sauce
500ml beef stock
This balsamic beef stew recipe is a fresh twist on the traditional version – give it a go!
Toss the beef in the flour. Heat 2 tbsp of the olive oil in a large casserole and fry the meat in batches until browned. Set aside.
Add the remaining oil then fry the onions and garlic for five minutes or so over a low heat until soft. Add the tomato puree and cook for a couple of minutes then add the wine. Simmer for a few minutes.
Return the beef to the casserole then add the rest of the ingredients. Bring to the boil then simmer, covered for an hour or so until the meat is tender.