Help
Loading...
Sponsored by: Riverford Organic Vegetables
Beef And Squash Hot Pot
| Published: 27th November 2010 20:20 |
Preparation Time: 15 minutes
Cooking Time: 90 minutes
Serves: 6
Ingredients
- 600g diced beef, or diced braising steak
- 250g small shallots, peeled + left whole (or use a couple of onions, sliced)
- 1 tbsp plain flour
- 4 whole cloves
- 1 tsp ground coriander
- 1 cinnamon stick
- 1 tbsp sultanas
- 500ml bouillon or beef stock
- 1 small butternut squash, peeled + diced
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 500g penne pasta, or similar
- 1 red pepper, deseeded + finely sliced
- grated nutmeg (optional)
- salt + pepper
Instructions
- Toss the diced beef in flour. Heat the oil in a casserole dish and brown the shallots and diced beef in batches. Sprinkle over the ground coriander, cloves and season well with salt and pepper. Fry for a further 30 seconds.
Add the cinnamon stick, stock and sultanas and bring the pot to the boil. - Lower heat to a simmer and cook gently for an hour, stirring occasionally. Add the squash, cook for a further 30 mins. Meanwhile, fry the red pepper in a little olive oil until tender then set aside. Add the red wine vinegar to the pot, taste and adjust seasoning, serve over pasta in warmed bowls and dress with pepper strips and a grating of nutmeg.
Courtesy of http://www.riverfordsacrewell.co.uk/
Report this article as inappropriate
Comments
You need to log in before you can do that! It's only a quick registration process to join the AMA network and completely free.
Help