Spicy Beef and Squash Stew with Sweetcorn

cook 30 mins
  • 2 tablespoons vegetable oil
  • 2 large beef steaks, cut into chunks
  • 1 onion, finely chopped
  • 1 small butternut squash, peeled and cut into chunks
  • 1 red chilli, deseeded and chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato purée
  • 400 g (13 oz) can cherry tomatoes
  • 150 g (5 oz) canned sweetcorn kernels
  • handful of chopped fresh coriander, to garnish
  • Heat half the oil in a large, heavy-based saucepan. Add the steak and cook over a high heat for about 3 minutes until browned, then remove from the pan and set aside.
  • Add the remaining oil to the pan with the onion and squash and cook for 5 minutes until softened. Stir in the chilli and cumin and cook for 30 seconds, then add the tomato purée and tomatoes and simmer for 15 minutes.
  • Return the beef to the pan with the sweetcorn and heat through. Serve scattered with the coriander.
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