Ingredients

• 400g stewing steak cubes
• ½ chorizo, sliced
• ½ butternut squash, diced
• 1 onion, diced
• 4 carrots, chopped
• 2 parsnips, chopped
• 500g baby potatoes (or 1 tin of new potatoes)
• 1 litre beef stock
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 2 tbsp plain flour
• 1 tsp paprika
• 1 tsp dried sage

Method

1. Prep the Beef

Sprinkle the flour, sage, and paprika over the stewing steak cubes. Cover with cling film and shake vigorously to coat the meat evenly.

2. Fry the Onion & Chorizo

Heat a large pan over medium heat and fry the onion until soft. Add the sliced chorizo and cook until the onions are coated in the chorizo oil.

3. Add Veggies

Toss in the diced butternut squash, potatoes, carrots, parsnips, and garlic. Stir frequently and cook for about 3 minutes to combine the flavours.

4. Add Beef and Liquids

Add the seasoned beef to the pan and stir in the tomato purée. Pour in the beef stock and bring everything to a boil.

5. Cook

Transfer the stew to a preheated oven at 160°C and cook for 1 hour, or transfer to your slow cooker for 4-6 hours on high or 8-10 hours on low.