Beef And Squash Stew - cooking recipe

Ingredients

2 tbsp oil
1 1/2 lb beef stew meat, cubed
3 None onions, peeled, sliced
1 tsp ground cumin
2 tsp all-purose flour
2 cups beef stock
8.5 oz canned tomatoes
2 tsp fresh thyme leaves, plus extra sprigs to garnish
2 tsp fresh parsley leaves, plus extra sprigs to garnish
2 tsp brown sugar
1/4 tsp ground allspice
1 None small butternut squash, peeled, seeded, chopped
8 oz portobello mushrooms
None None polenta, to serve

Preparation

Preheat oven to 300\u00b0F.
Heat 1 tbsp oil in a large Dutch oven. Sear meat until browned. Set aside. Add remaining oil and sweat onions until soft. Add cumin and cook, stirring, for 20-30 seconds. Add flour. Deglaze with stock, scraping up any browned bits. Return meat to pan along with tomatoes, herbs, sugar and allspice. Bring to a boil. Cover then transfer to oven for 2 hours.
Add squash and mushrooms. Season. Cover and cook for another 45-60 mins, until meat is very tender. Garnish with reserved herbs. Serve with polenta.