Beef and Butternut Squash Stew with Ras el Hanout
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Ingredients
- 700 g beef chuck, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tsp ras el hanout
- 400 g butternut squash, peeled and cubed
- 400 g chopped tomatoes
- 400 ml beef stock
- 2 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 431 kcal
- Protein
- 39.1 g
- Carbohydrate
- 16.9 g
- of which sugars
- 7.6 g
- Fat
- 22.3 g
- of which saturates
- 6.9 g
- Fibre
- 3.9 g
- Salt
- 1.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the beef chuck in batches, then set aside.
- 2
Cook the onion for 6 minutes until soft, then stir in the garlic and ras el hanout and cook for 1 minute.
- 3
Return the beef to the pan with the chopped tomatoes and beef stock. Cover and simmer for 50 minutes, until nearly tender.
- 4
Add the butternut squash and cook uncovered for a further 15-18 minutes, until the beef and squash are tender.
- 5
Scatter with the fresh coriander and serve hot.
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