Roast Beef with Pumpkin & Greens

A great stew with with seasonal ingredients! Try this recipe in the oven, on the hob or in a slow cooker.

Ali and Phil say... 'Try the slow cooker version: follow points 1 and 2 then transfer to your slow cooker. Add 400ml hot beef stock and the wine. Cook for either 4 hours on high setting or 8 hours on low. Half way through, add the pumpkin, then 30 minutes before the end of the cooking time, add the kale or purple sprouting.'

Difficulty:

Prep time: 20 minutes

Cook time: 3 hours

Serves: 6

Related Tags

Beef Family Favourite

Ingredients

900g Lean braising or stewing steak, cut into 2.5cm cubes (we used shin)
Salt and freshly milled black pepper
30ml Dried mixed herbs
25g Plain flour
45ml rapeseed or olive oil
1 Large onion, peeled and chopped
2 Large garlic cloves, peeled and finely chopped
600ml Hot beef stock
30ml Sweet sherry or marsala wine
1 Star anise (optional)
350g Pumpkin or butternut squash, peeled, de-seeded and cubed
50g Kale or spring greens, rinsed and chopped
30ml Freshly chopped flat-leaf parsley

Method

Place the seasoning, mixed herbs and flour in a large plastic food bag. Add the beef and coat well in the seasoned flour.
Heat 30ml oil in a large non-stick frying pan and brown the beef in batches.
Transfer to a 1.7l ovenproof casserole dish.
In the same frying pan heat the remaining oil and cook the onion and garlic for 1-2 minutes then transfer to the casserole dish.
Add a little stock to the pan and stir to release any sediment. Pour into the casserole dish.
Add the remaining stock, sherry or wine and star anise if using. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at 170'C for 2.5-3 hours, or until the beef is tender.
40 minutes before the end of cooking time, add the pumpkin or butternut squash.
10 minutes before the end of cooking time, stir through the kale or spring greens.
Garnish the stew with the parsley and serve with creamy mash.

Image and recipe courtesy of AHDB from simplebeefandlamb.co.uk