Estofado de Carne con Calabaza (Beef and Squash Stew)
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Ingredients
- 700 g diced beef chuck
- 500 g butternut squash, peeled and cubed
- 200 g green beans
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes
- 600 ml beef stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 467 kcal
- Protein
- 38.9 g
- Carbohydrate
- 20 g
- of which sugars
- 7.5 g
- Fat
- 24.9 g
- of which saturates
- 9.3 g
- Fibre
- 5.1 g
- Salt
- 1.42 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 for 7-8 minutes. Lift out.
- 2
Add the onion and garlic and cook for 5 minutes, then stir in the tomatoes and cook for 3 minutes.
- 3
Return the beef to the pan with the beef stock, cover and simmer for 45 minutes.
- 4
Add the squash and cook, covered, for 15 minutes, then stir in the green beans and cook for a further 5-6 minutes, until everything is tender.
- 5
Serve in deep bowls.
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