Balsamic beef and pepper stew
- February 2010
- Serves 6
- Takes 15 minutes to make, 40 minutes to cook
For nourishing winter fare, look no further than this one-pot beef stew recipe sweetened with balsamic vinegar, butternut squash and red peppers.
Looking for the classic version too? You can’t beat a proper beef casserole.
- 12.8g (2.6g saturated)
- 15.5g (8.2g sugars)
- 600g (2 large) beef rump steaks, diced, excess fat removed
- 2 tbsp plain flour, seasoned
- 3 tbsp olive oil
- 2 red onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 150ml red wine
- 250g butternut squash, diced
- 2 red peppers, sliced
- Small handful fresh thyme leaves
- 1 tbsp balsamic vinegar (we like Belazu, from Sainsbury’s, Waitrose and Booths)
- Good dash Worcestershire sauce
- 500ml beef stock
- Toss the beef in the flour. Heat 2 tbsp of the oil in a casserole over a medium-high heat. Add the beef, in batches, and cook to brown all over. Spoon into a bowl and set aside.
- Add the remaining oil, onion and garlic to the casserole and soften for 5 minutes. Add the tomato purée and cook for 2 minutes, then add the wine and bubble for a few minutes more.
- Return the beef to the casserole, then add the diced squash, sliced red pepper, thyme leaves, vinegar, Worcestershire sauce and beef stock. Bring to the boil, then simmer for 20 minutes until the beef is tender. Check the seasoning.
- Serve the beef stew with garlic mash (made by squeezing roasted garlic from its skins and stirring it into hot mashed potatoes with some salt, pepper and hot milk).
For a cheaper alternative to rump steak, buy slow-cooking cuts, such as a beef braising steak (chuck) and cook in the oven until really tender.
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