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Ingredients

• Olive Oil
• Butter, a knob
• 1 Onion, peeled and chopped
• handful Fresh Sage, leaves

• 1 3⁄4 pounds Stew Meat, or beef skirt, cut into 2 inch pieces
• Flour, to dust **use GF as necessary
• 2 Parsnips, peeled and quartered
• 4 Carrots, peeled and halved
• 1⁄2 Butternut Squash, halved, deseeded and roughly diced
• handful Jerusalem Artichokes, peeled and halved (optional)
• 1 pound Potatoes, small
• 2 tablespoons Tomato Puree
• 1⁄2 bottle Red Wine
• 1⁄2 pint Beef Stock, or vegetable stock **use GF as necessary
• Sea salt and freshly ground Black Pepper

• 1 Lemon, zested, finely grated
• handful Fresh Rosemary, leaves picked
• 1 clove Garlic, peeled and finely chopped

Description

Thank You Jamie Oliver: <br><br> "It’s A Straightforward Beef Stew To Which All Sorts Of Root Veg Can Be Added. I Really Like Making It With Squash And Jerusalem Artichokes, Which Partly Cook Into The Sauce, Making It Really Sumptuous W

KitchenMonki