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Beef Casserole with Butternut Squash Puree by Annabel Karmel

Beef Casserole with Butternut Squash
by Annabel Karmel |
Published on

Preparation Time

10 minutes

Serves

4

Ingredients

  • 1 tbsp sunflower oil

  • 100g red onion, finely diced

  • 200g braising steak, sliced into small cubes

  • 100g carrot, finely diced

  • 100g butternut squash, finely diced

  • 300 ml unsalted chicken or beef stock

  • 1 tsp tomato puree

  • ½ bay leaf

  • 1 tsp fresh thyme leaves

  1. Heat the oil in a saucepan, add the onion and beef and fry over a medium heat until they start to brown.

  2. Add the remaining ingredients and bring to the boil. Cover with a lid, simmer gently for 40 minutes until the beef and vegetables are tender.

  3. Remove the bay leaf and blend to the desired consistency.

Suitable from 6 months. Also suitable for freezing.

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