Ingredients
700g beef blade steak
cut into 5cm chunks
olive oil
1 onion
diced
2 cloves garlic
finely chopped
2 cups butternut pumpkin
chopped
2 tbsp white wine vinegar
1 bay leaf
3 tbsp thyme leaves
1 orange
zest of
6 anchovies
1 400g tin diced tomatoes
2 cups beef stock
1 500g packet egg pasta such as pappardelle
20g butter
parsley
to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Equipment
- 1 heavy-based saucepan
- 1 oven
Instructions
- Preheat the oven to 170°C or 150°C fan-forced.
- Heat some olive oil in a heavy-based saucepan over high and in batches, brown the beef on all sides. Set beef aside and season well with salt and pepper.
- Reduce heat to medium-low, add a splash more olive oil and cook the onion for five minutes, then add the garlic, pumpkin, vinegar, bay, thyme, zest and anchovies. Stir well and cook for another five minutes.
- Now pour in the tomatoes and stock. Bring to the boil then cover and place in the oven for three hours.
- When ready to serve, cook pasta according to packet instructions, drain and toss with the butter. Serve in deep, warm bowls with a sprinkle of parsley.
Notes
Tip
I prefer to use unpeeled potimarron pumpkin for this recipe but it can be hard to find.
Tip
Due to the slow cooking of this casserole it is the perfect recipe to use cheaper cuts of beef like bolar blade and chuck steak.
