Balsamic Butternut Squash and Beef Stew with Saffron Rice
- For the stew:
- 2 tbsp sunflower oil
- 700g stewing beef, cut into large chunks
- 160ml Newman's own light balsamic vinegar dressing, £1.79, available in most supermarkets.
- Half a large butternut squash peeled and cubed, about 700g
- 2 x tins chopped tomatoes
- 200ml chicken stock or water
- 5 fresh thyme or oregano sprigs, plus extra for garnish
- For the rice:
- 225g basmati rice
- 1 tsp saffron (4g) infused for 5 minutes in 2 tbsp of boiling water
- 1 tbsp butter
Heat oven to 150C.
Place a large ovenproof casserole, that has a lid, on a high heat and sear half the meat with 1 tbsp of oil.
When golden, place in a bowl and fry the remaining beef with the remaining oil. Place all the meat back into the casserole and add the Newman's own light balsamic vinegar dressing.
Simmer for 1 minute then add the remaining ingredients.
Stir, cover with a lid and place in the oven for 2 hours, or until the meat is tender.
If the stew is too runny continue cooking for another 15 minutes with the lid off.
For the rice:
Place a saucepan on a medium heat and add the rice and 350ml boiling water. Bring to the boil, uncovered.
Switch to a very low heat and cover with a lid. Simmer the rice for 10 minutes.
Switch off the heat and add the saffron water and butter.
Place the lid back on and leave for another 10 minutes. When done, fluff up the rice with a fork.
Serve with the stew and garnish with extra thyme or oregano.
KEEP TOASTY WITH HEARTY SOUP & STEW RECIPES
TIME FOR STEW: QUICK BEEF BOURGUIGNON
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