Total Time: 2 h
|1||Large Red Onion|
|½||Bunch Of Fresh Rosemary|
|1||Small Butternut Squash|
|1¾ lbs||Certified Humane® Stewing Beef||800 g|
|2 tbsp||Tomato Paste||30 mL|
|1⅓ cups||Organic Beef Stock||325 mL|
|8||Slices Crusty Baguette|
|4 oz.||Cheddar Cheese||100 g|
|Per serving (⅙ of the recipe)|
|Total fat||21 g|
|Sat fat||9 g|
Peel and slice the onion and pick the rosemary leaves.
Heat a splash of oil in a large Dutch oven, add the onion and rosemary and fry for 10 minutes, or until softened and golden.
Peel the parsnips, then peel and seed the butternut squash. Roughly chop the veggies into 1 ½ inch (4cm) pieces.
Cut the beef into ¾ inch (2cm) pieces, season with sea salt and black pepper and add to the pan with the parsnips, squash, tomato paste and stock.
Bring to boil then turn down the heat and simmer for 1 hour 30 minutes, or until the meat is meltingly soft and the veggies have cooked down to make a lovely thick gravy.
Spread each of the slices of bread with a generous teaspoon of English mustard and lay them side-by-side on top of the stew to form a lid
Grate over the cheese and put the whole thing under the broiler for 5 minutes, or until the cheese is melted and golden.
Serve with some steamed seasonal greens, such as cabbage or broccoli.
Email the current page you are viewing by filling the information below and click on 'Send Email'
Choose a Province