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1
Pre-heat the oven to gas mark 3 (325F, 170C).
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2
Chop the onion (it doesnt have to be too fine) and garlic and fry over medium heat in a small amount of olive oil.
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3
When the onion and garlic is done pop it into a Dutch oven or similar casserole dish.
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4
Chop the beef into chunks of about 1 inch by 1/2 inch.
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5
Add a bit more olive oil to the same frying pan (the one you fried the onions and garlic in) and then brown the beef.
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6
When it is nicely browned, add the beef to the casserole dish with the onions and garlic.
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7
Chop the butternut squash into chunks of about the same size as the beef.
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8
Add another glug of olive oil to the frying pan and brown the butternut cubes until they start to soften.
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9
Add these to the casserole dish as well.
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10
Add all the rest of the ingredients (thats the rosemary, bay leaves, cinnamon stick, cloves, tomatoes, tomato puree, vegetable stock, red wine, and salt and pepper) to the casserole dish.
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11
Mix everything together carefully in the casserole dish.
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12
At this point your kitchen may already be smelling delicious, but youre going to have to wait a few hours...
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13
Put the stew into the middle of the pre-heated oven, uncovered, for about four hours.
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14
Give it a stir every so often whilst it is cooking and add more stock or water if necessary.
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15
When the stew is cooked, serve with greens and fresh bread.
