Beef-butternut stew with pear and thyme recipe

Ingredients

• 2 tablespoons solid cooking fat
• 900 g–1.3 kg free-range stewing beef, cut into 4 cm cubes
• 1 large onion, chopped
• 5 cm piece ginger, peeled and minced
• 5 cloves garlic, minced
• 500 ml Bone Broth
• 1 bay leaf
• 1 small butternut squash, peeled and cubed
• ½ teaspoon ground cinnamon
• ½ teaspoon sea salt
• 2 firm pears, peeled and chopped
• 90 g sliced mushrooms, for garnish
• 1 tablespoon chopped fresh thyme, for garnish

1. Heat 1 tablespoon of the cooking fat in a heavy-bottomed pot on medium–high heat.
2. When the fat has melted and the pan is hot, brown the meat in batches. Remove from the pot, and turn the heat down to medium.
3. Add the onion and cook for about 5 minutes, stirring, until it begins to soften. Add the ginger and garlic, and cook for another couple of minutes, being careful to stir so the onion doesn’t burn.
4. Return the meat to the pot, add the bone broth and bay leaf, and bring to a boil. Immediately turn down to a bare simmer. Cover tightly and cook for 45 minutes.
5. Add the butternut squash, cinnamon and salt and continue to simmer, covered, for another 15 minutes.
6. Add the pears and simmer for another 30 minutes, or until the meat and squash are both tender.
7. In a small frying pan, heat the rest of the cooking fat on medium–high heat and sauté the mushrooms for about 5 minutes, or until they are soft and have browned slightly.
8. Remove the bay leaf. Serve the stew in bowls, garnished with the sautéed mushrooms and a sprinkle of fresh thyme.