Witches’ beef and butternut stew
Beef and butternut stew with red wine, topped with cream cheese and olive eyes.
Active time30 min
Cooking3 h 30 min
Total4 h
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Ingredients
- 4 garlic cloves
- 300 g butternut squash
- 250 g onion
- 10 g fresh parsley
- 300 g potatoes
- 3 g fresh rosemary
- 15 g unsalted butter
- 100 g cream cheese
- 900 g stewing beef
- 2 beef stock cubes
- 950 ml water
- 20 g plain flour
- 15 ml olive oil
- 2 bay leaves
- 6 pitted black olives
- ¼ tsp ground black pepper
- 1 tsp fine salt
- 15 ml balsamic vinegar
- 240 ml red wine
Preparation
Cube the beef and pat it dry. Toss it with the flour, salt and pepper in a bowl. Heat the oil in an ovenproof casserole. Brown the beef in batches, then set it aside on a plate.
900 g stewing beef20 g plain flour15 ml olive oil¼ tsp ground black pepper1 tsp fine salt- knife
- chopping board
- mixing bowl
- ovenproof casserole
- spoon
- plate
Peel and chop the onions and garlic. Soften the onions in the butter in the same casserole until translucent, then add the garlic.
4 garlic cloves250 g onion15 g unsalted butter- knife
- chopping board
- ovenproof casserole
- spoon
Preheat the oven to 165 °C. Peel and dice the potatoes and wash the rosemary. Pour the water into the casserole and scrape up the browned bits with the spoon. Add the stock cubes, wine, vinegar, bay leaves, rosemary, browned beef and potatoes. Cover and braise in the oven for 120 minutes.
300 g potatoes3 g fresh rosemary2 beef stock cubes950 ml water2 bay leaves15 ml balsamic vinegar240 ml red wine- oven
- knife
- chopping board
- ovenproof casserole
- lid
- spoon
Peel and deseed the butternut squash, then dice the flesh. At the end of the first cooking period, add the squash to the casserole and return it to the oven for 60 minutes, until the beef and vegetables are tender.
300 g butternut squash- knife
- chopping board
- ovenproof casserole
- oven
- spoon
Slice the olives into rings. Roll the cream cheese into small balls and place an olive ring on each. Wash and chop the parsley. Remove the bay leaves and rosemary stalks from the casserole. Serve the stew with the cream cheese eyes and parsley.
10 g fresh parsley100 g cream cheese6 pitted black olives- knife
- chopping board
- ovenproof casserole
- spoon
Allergens
- Celery
- Gluten
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration