Estofado de pecho de ternera con calabaza butternut

Ingredientes

• 1 kg diced beef brisket
• 1 small butternut squash, peeled, seeded and cubed
• 400 g canned chopped tomatoes
• 2 cups beef broth
• 1 cup red wine
• 1 large onion, sliced
• 4 cloves garlic, minced
• salt
• freshly ground black pepper
• oil
• chopped fresh herbs, for serving

Preparación

1. 1

   Heat oil in a heavy pot over medium high heat. Season the brisket generously with salt and pepper. Sear the beef in batches until well browned on all sides, then set aside.

2. 2

   In the same pot, add a little more oil if needed. Sauté the onions until soft and lightly caramelised. Add the garlic and cook for one minute until fragrant.

3. 3

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 to 3 minutes.

4. 4

   Return the brisket to the pot. Add the canned tomatoes and beef broth. Stir well and bring to a gentle simmer.

5. 5

   Cover and cook on low heat for 1½ to 2 hours, or until the brisket turns tender. Alternatively, transfer to a 160°C oven and cook until tender.

6. 6

   Add the cubed butternut squash once the beef is nearly tender. Simmer uncovered for 25 to 30 minutes until the squash softens and the stew thickens.

7. 7

   Adjust seasoning with salt and pepper. Serve hot, topped with chopped fresh herbs and crusty bread on the side.