Beef Casserole with Butternut Squash

Beef Casserole with Butternut Squash recipe by Annabel Karmel


Beef Casserole with Butternut Squash

This beef puree with vegetables can be deliciously rich by cooking the meat for a long time so that it is very tender.


1 tbsp Sunflower oil
90g red onion, finely diced
225g braising steak, sliced into small cubes
1 carrot, finely diced
80g butternut squash, finely diced
400ml unsalted stock
1 tsp tomato purée
1 bay leaf
0.25 tsp thyme leaves


  1. Heat the oil in a saucepan, add the onion & beef & fry over a medium heat until they start to brown.
  2. Add the remaining ingredients & bring to the boil. Cover with a lid, simmer gently for 40 minutes until the beef & vegetables are tender.
  3. Remove the bay leaf & blend until smooth.

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