Beef and Butternut Stew
2 tablespoons oil
1 large onion, chopped roughly
200 grams chopped stewing beef
4 cloves garlic, crushed
1 butternut squash, diced into 1cm cubes (roughly)
2 cans tomatoes
1/2 cup lentils
2 tablespoons bisto (or gravy powder, or cornflour + beef stock)
1 teaspoon crushed cumin
1 teaspoon crushed turmeric
First, preheat the oven to 180 degrees celsius. Then heat the oil in a large pan and cook the onion until it is soft. Add the beef and brown on all sides, then add the garlic and fry briefly.
In a large casserole dish (at least 2.5 litres capacity) place the butternut, tomatoes and lentils. If the tomatoes are whole, chop them up a bit. Add the beef and onions and mix it up as well as you can. Now half fill one of the empty cans with water and stir in the bisto and spices. Pour this on top of the meat and vegetables.
Put a lid on the casserole dish and place in the oven for about an hour and a half. I actually only cooked it for an hour, then left the dish in the hot oven because I had to go out and it is so not OK to leave the oven on. When I came back two hours later it was perfect, rich, beefy and tomatoey.
So that is my mid-week meal that I expect to feed me for at least another couple of days (that's right, I forgot to mention, this definately makes enough for about four hungry people) and watch this space because Friday is cookie day!