The combination of beef and squash is amazing! This dish is the perfect choice for a weeknight meal.
Serves: 8 Prep. time: 20′ Cooks in: 1:45′ Ready in: 2:05′
1 kg beef, in chunks
800 g butternut squash (in chunks)
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
2 tbsp tomato paste
1 tomato, grated
2-3 tbsp flour
1 cup sweet wine
3 cups beef or vegetable stock
6 tbsp extra-virgin olive oil
2 bay leaves
1 tsp smoked paprika
½ tbsp dried thyme
½ tsp dried rosemary
Cook squash in 2 tbsp oil for 3-4 minutes, until colored, seasoning with salt and pepper.
Scoop out in a plate.
Season meat with salt and pepper, dust in flour and cook in remaining oil until nicely browned.
Stir in onion, garlic, celery, carrot, tomato paste season with salt and pepper and cook for 3 min.
Stir in wine and wait until alcohol evaporates.
Stir in tomato, stock, bay leaves, paprika, thyme and rosemary and when it comes to a boil simmer for 1 hour or until beef is quite tender. Stir in squash and cook for another 30 mins. until beef is really tender and sauce thickens.
Photo – Food Styling: Antonia Kati
Και η συνταγή στα ελληνικά: Μοσχάρι στην κατσαρόλα με κολοκύθα και γλυκό κρασί