600g (2 large) beef rump steaks, diced, excess fat removed
2 tbsp plain flour, seasoned
3 tbsp olive oil
2 red onions, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato purée
150ml red wine
250g butternut squash, diced
2 red peppers, sliced
Small handful fresh thyme leaves
1 tbsp balsamic vinegar
Good dash Worcestershire sauce
500ml beef stock
1.Toss the beef in the flour. Heat 2 tbsp of the oil in a casserole over a medium-high heat. Add the beef, in batches, and cook to brown all over. Spoon into a bowl and set aside.
2. Add the remaining oil, onion and garlic to the casserole and soften for 5 minutes. Add the tomato purée and cook for 2 minutes, then add the wine and bubble for a few minutes more.
3. Return the beef to the casserole, then add the diced squash, sliced red pepper, thyme leaves, vinegar, Worcestershire sauce and beef stock. Bring to the boil, then simmer for 20 minutes until the beef is tender. Check the seasoning.
4.Serve the beef stew with garlic mash (made by squeezing roasted garlic from its skins and stirring it into hot mashed potatoes* with some salt, pepper and hot milk)."