Name: Spicy Beef & Squash Stew
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 500g beef stewing steak; Coating:; ¼ tsp freshly ground black pepper; ½ tsp chilli flakes; ½ tsp ground ginger; ¾ tsp salt; 1 tsp ground cinnamon; 2 tsp paprika; Cooking Stage 1:; 1 Tbsp olive oil; 4 shallots, quartered; 4 garlic cloves, chopped; Cooking Stage 2:; 150 ml chicken stock; 400 ml tin of tomatoes; 400 ml tin chickpeas (drained); ½ butternut squash (about 500g); To Finish:; 200g baby spinach; a handful fresh chopped coriander

Spicy Beef & Squash Stew

10 Nov 2016

by RickRock

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

This Spicy Beef & Squash Stew is a great dish to warm you up on a cold autumnal evening. It's just right for a family supper though you may want to reduce the chilli for kids. Using a pressure cooker speeds things up but also, I think, gives a richer flavour.

Ingredients

500g beef stewing steak
Coating:
¼ tsp freshly ground black pepper
½ tsp chilli flakes
½ tsp ground ginger
¾ tsp salt
1 tsp ground cinnamon
2 tsp paprika
Cooking Stage 1:
1 Tbsp olive oil
4 shallots, quartered
4 garlic cloves, chopped
Cooking Stage 2:
150 ml chicken stock
400 ml tin of tomatoes
400 ml tin chickpeas (drained)
½ butternut squash (about 500g)
To Finish:
200g baby spinach
a handful fresh chopped coriander

Instructions

Remove any fat from the beef and cut into 2-3 cm cubes.
Mix the coating ingredients together in a medium freezer bag, add the meat and scrunch around to rub into the cubes.
Heat the oil in the cooker then fry the shallots and garlic together over a medium heat for a couple of minutes.
Add the beef and stir until well browned all over.
Stir in the stage 2 ingredients and turn up the heat. Cover and bring up to pressure for 8-10 minutes (or simmer, stirring regularly, for 25-30 minutes in casserole)
Allow to depressurise, remove lid then add stir in the coriander and spinach, which will wilt & cook in the residual heat.
Serve with rice or couscous.