100 ml good quality olive oil Serves 4
500g stewing beef, cut into bite sized cubes
2 carrots, finely chopped
1 white onion, finely diced
1 stick celery, finely chopped
Salt to taste
½ bottle red wine
900 ml chicken stock
1 tin crushed tomatoes
500g butternut squash or pumpkin, peeled and cut into bite size pieces
4 Tablespoons crushed black peppercorns
2 tins cannelloni beans or 150g dried cannelloni beans, soaked and cooked
In a heavy casserole over high heat, warm half of the olive oil. Add the beef and sear - (do not over load the pan, if needed do in batches and remove) it on all sides, turning every other minute until all sides of the meat are browned. Remove the beef and set it aside.
Reduce heat and add the remaining oil, add the carrots, onion and celery. Mix in the seared beef and season with salt. Add the red vine and scrape the browned bits from the bottom of the pan. Continue cooking until there is almost no liquid left in the pan.
Add the stock and the tomatoes and simmer for 15 minutes. Add half the squash and all the peppercorns. If there is not enough liquid to cover the solids then you may need to add some extra water. Bring to a boil, reduce the heat to low, cover, and simmer for an hour, stirring occasionally.
When the meat is very tender, add the rest of the squash, and drained beans. Cook for another 20 minutes, covered, until the cubes of squash are tender. Add salt to taste.