This hearty stew contains butternut squash which contain generous amounts of carotenoids essential for healthy hearts. The butternut squash melts into the gravy, thickening it with flavour and nutrients.
Price: £5.80 or £1.45 per portion
Serves: 4
Total time: 170 minutes
Ingredients
- 750g stewing steak trim fat and cut into 3cm cubes
- 3 tablespoons plain flour
- 2 beef stock cube
- 2 litre water boiling
- 3 carrots peeled and cubed
- 2 onions peeled and diced
- 1/2 butternut squash peeled and cut into 3cms cubes
- 1 tablespoon vegetable oil (sunflower or olive can be used)
- 30g suet
- 120g self raisng flour
- 2 tablespoon parsley (fresh, chopped finely)
Method
- Coat meat in flour
- Heat oil in a frying pan, add floured steak pieces , fry on each side until lightly browned
- Remove to a saucepan
- Add stock cubes to the saucepan with all the ingredients for the stew and bring to boil
- Reduce heat and simmer for up to 2 hours 30 minutes or until meat is tender and most of the butternut squash has dissolved into the sauce.
- To make Dumplings – sieve flour into a bowl, add herbs and suet
- Add water to flour and mix to make a soft dough
- Cut dough into 8 equal pieces and shape into balls
- Place dumplings onto the surface of the stew 20 minutes before end of cooking time
- Cook with the lid on
- For crusty dumplings place in the oven for the last 20 minutes without the lid.
