Guest Recipe: Beef and Squash Casserole

All the gloomy weather we’ve been having lately has got us craving comforting, warming dishes to chase away the autumn blues. Luckily our resident foodie guest blogger Liv Purvis, who blogs over at What Olivia Did, has come to the rescue with her mum’s failsafe recipe for a hearty beef and autumn squash casserole.

“One of my favourite things about coming home from London in autumn is the dark, cosy train journeys home, hoping that there will be something warm and delicious waiting on the dinner table for me at the other end. Those occasions where my mum has made a steaming beef casserole are my favourite, so I’m happy to share the recipe for this perfect winter warmer with you. It’s super simple and can be whipped up in no time before being left to bubble away in the oven for a couple of hours. Try this perfect seasonal alternative to a Sunday roast with fluffy dumplings and cloudy mashed potato” said Liv.

 

WHAT OLIVIA DID

 

Mum’s Beef and Squash Autumn Casserole
Serves 4

600g quality quality stewing steak
Plain flour
Salt and pepper
Olive oil
1/2 red onion, sliced
1 stick celery, chopped
4 carrots, chopped
1 squash, diced
1 beef stock cube
1 pint boiling water
1 tsp yeast extract
Dried herbs of your choice

 

WHAT OLIVIA DID

 

Pre-heat the oven to 180°C (fan assisted). Fully coat the beef pieces in plain flour seasoned with salt and pepper. Heat a little olive oil in a large saucepan, then add the meat to the pan and seal it until it’s well browned. Remove the beef, placing it in an oven-proof casserole dish, and set to one side.

Heat a splash more olive oil in the saucepan, then add the onion and celery and fry until soft. Add the carrots and squash and fry for another five minutes. Return the beef to the pan and heat gently over a low heat.

Prepare a pint of beef stock using the boiling water and stock cube, then stir in the yeast extract and pour over the meat and vegetables. Slowly bring the pan to the boil and add a big pinch of dried herbs. Transfer everything to the casserole dish, cover and place in the preheated oven for 2-3 hours, checking and stirring every hour or so, until the meat and vegetables are soft and surrounded by a rich gravy.

If adding dumplings (as recommended by What Olivia Did), uncover the casserole dish 20 minutes before the end of the cooking time and arrange the prepared dumplings on top. Serve with mashed potato to warm up a chilly night!

 

WHAT OLIVIA DID

 

See more delicious recipes from What Olivia Did and keep an eye on the blog for more delicious festive treats from Olivia’s kitchen.