Denise says:
This is a tasty winter warming beef stew made with a selection of seasonal vegetables. My favourite part is the crispy topping of sweet potatoes enhanced by the Hillfarm extra virgin cold pressed rapeseed oil. This oil has a high burning point which means the potatoes go a wonderful crispy golden colour.
When buying sweet potatoes they should be firm, without bruises and without a smell. Ideally they should be stored unwrapped in a cool, well ventilated, dark, dry place.
Preparation Time: 35 minutes
Cooking Time: 2 hours
Serves: 6 people
Ingredients:
900g cubed beef steak or cubed shoulder of lamb2 onions –peeled and sliced
300g– chestnut mushrooms – cut into quarters
300g butternut squash – peeled and cubed
2 carrots – peeled and coarsely chopped
2 orange peppers cut in half, deseeded and roughly chopped
300 ml red wine
3 garlic cloves – finely chopped
1 tablespoon cinnamon
3 tablespoons plain flour
2 tablespoons beef/mushroom stock powder
Salt and pepper – to taste
2-3 sweet potatoes – peeled and finely sliced
6 tablespoons Hillfarm Rapeseed Oil
Method
1) Pre-heat the oven to 170ºC/325ºF / Gas mark 3.2) Dust the beef in the ground cinnamon and plain flour.
3) Heat a large saucepan with 3 tablespoons Hillfarm Rapeseed extra virgin Rapeseed oil and brown the beef in batches, followed by the onions and garlic together.
4) Add the mushrooms, butternut squash, chopped peppers and carrots to the beef mixture, followed by the red wine, beef/ mushroom stock, salt and pepper.
5) Cover with a lid, bring to the boil and simmer for 11/2 hour.
6) Transfer to an ovenware dish and fan the sliced sweet potatoes on top. Drizzle the remaining Hillfarm Extra virgin Rapeseed oil over the potatoes, season with salt and freshly ground black pepper. Cook for a final 35 – 40 minutes in the oven or until the potato is soft and crispy.
7) Serve with green vegetables
It can be frozen once cooled, when re-heating allow an hour on 170ºC/325ºF/ gas mark 3 to warm up.