spicy beef and squash stew
How to make spicy beef and squash stew recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons vegetable oil
2 large beef steaks, cut into chunks
1 onion, finely chopped
1 small butternut squash, peeled and cut into chunks
1 red chilli, deseeded and chopped
1 teaspoon ground cumin
1 tablespoon tomato purée
400 g (13 oz) can cherry tomatoes
150 g (5 oz) canned sweetcorn kernels
handful of chopped fresh coriander, to garnish
Method:
Heat half the oil in a large, heavy-based saucepan. Add the steak and cook over a high heat for about 3 minutes until browned, then remove from the pan and set aside.
Add the remaining oil to the pan with the onion and squash and cook for 5 minutes until softened. Stir in the chilli and cumin and cook for 30 seconds, then add the tomato purée and tomatoes and simmer for 15 minutes.
Return the beef to the pan with the sweetcorn and heat through. Serve scattered with the coriander.
For beef, tomato & beans with nacho topping, heat 1 tablespoon oil in a large, flameproof frying pan. Add 1 finely chopped onion and cook for 2 minutes, then stir in 300 g (10 oz) minced beef.
Cook for 5 minutes until golden, then add 1 teaspoon each of ground coriander and cumin. Stir in a 200 g (7 oz) can chopped tomatoes and simmer for 10 minutes, topping up with a little water if necessary.
Add 200 g (7 oz) canned kidney beans, rinsed and drained, and heat through. Arrange 75 g (3 oz) tortilla chips on top of the stew and scatter with 50 g (2 oz) grated Cheddar cheese.
Cook under a preheated hot grill for 1–2 minutes until the cheese melts. Serve with soured cream, guacamole and salsa. Total cooking time 20 minutes.
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| spicy beef and squash stew |
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