Wednesday nights dinner was delicious. So creamy and hearty especially when this winter nights are getting colder. I had half a pot of double cream left in the fridge that needed using a long with some peppers, butternut squash and stewing beef steak. Which mixed in with some herbs and stock makes for a perfect dish than can easily made in less than an hour or slow cooked for maximum flavour. I chose the latter. I cooked this the night before. Let it marinade overnight and slow cooked it for 4 hours in the afternoon for a tasty dish served with delicious roast potatoes and crusty tiger bread to mop up the sauce. It was lush.
Preparation: 10 minutes
Cooking: 1 hour to 4 hours depending on your time scale
- Olive oil
- Garlic granules
- 2 tbsp tomato purée
- 1 diced onion
- 1 red pepper,chopped
- 1 orange Pepper, chopped
- 2 diced spring onions
- 500g beef stewing steak
- 2 tbsp flour
- 15ml merlot
- 150g butternut squash, peeled and chopped
- 150ml double cream
- Salt & pepper to season
- 500ml beef stock
- 2 tbsp oregano
- To a deep pan add olive oil, 2 tbsp tomato purée, 1 diced onion and stir in medium heat. Add 1 chopped red pepper, 1 orange pepper and 2 spring onions and stir. Cook for a few minutes.
- To a bowl, add flour, seasoning and the stewing steak and coat the meat in the flour.
- After a few minutes, add the beef to the pan, with a little more tomato paste and stir. Add a little more oil if needed. Be careful it doesn’t stick to the bottom of the pan.
- Stir, then add 1 tsp oregano, 15ml merlot wine and 500ml beef stock. Add 150g of chopped butternut squash and 150ml of double cream.
- Season with salt and pepper, bring to boil then simmer for 15 minutes.
If you’re serving within the hour, leave to simmer. If you’re adding to a slow cooker, leave on low. Add more garlic, oregano and seasoning, stir and leave for your desired time. Keep an eye on the sauce to be careful it doesn’t burn.
Serve with roast potatoes, a buttered tiger loaf and a selection of green buttered vegetables.