Beef and Butternut Stew

Beef and Butternut Stew

2 tablespoons oil
1 large onion, chopped roughly
200 grams stewing beef, sliced into bite sized pieces
4 cloves garlic, crushed
1 butternut squash, peeled and diced into 1cm cubes (roughly)
2 cans tomatoes
1/2 cup lentils
2 tablespoons cornflour
1 oxo cube beef stock
1 teaspoon crushed cumin
1 teaspoon crushed turmeric

Preheat the oven to 180 degrees celsius.

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.

Place the butternut, tomatoes and lentils in a large casserole dish (at least 2.5 litres capacity). If the tomatoes are whole, chop them up a bit. Add the beef and onions and stir to combine. Mix the cornflour into a little water to make a paste, crumble the beef stock and add the stock and spices to the cornflour paste. 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.