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Spicy Beef and Squash Stew

This Spicy Beef and 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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g 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:
  • 200 g baby spinach
  • a handful fresh chopped coriander

Method
 

  1. Remove any fat from the beef and cut into 2-3 cm cubes.
  2. Mix the coating ingredients together in a medium freezer bag, add the meat and scrunch around to rub into the cubes.
  3. Heat the oil in the cooker then fry the shallots and garlic together over a medium heat for a couple of minutes.
  4. Add the beef and stir until well browned all over.
  5. 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)
  6. Allow to depressurise, remove lid then add stir in the coriander and spinach, which will wilt & cook in the residual heat.
  7. Serve with rice or couscous.