Bull’s-Eye New York Steakhouse Beef and Butternut Stew with Baked Potatoes

by Amy Rohu
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Serves 4

Cook time: 2.5-3 hours


  • 800g stewing steak, cubed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 3 garlic cloves, crushed
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce
  • 1 – 2 tsp Chilli paste (depending on how hot you like it)
  • 5 tbsp Bull’s-Eye New York Steakhouse Sauce (plus extra to taste)
  • 3 bay leaves
  • 2 onions, peeled and thinly sliced
  • 2 tbsp olive oil
  • 500ml ale
  • 500ml beef stock
  • 400g Butternut squash, peeled and cut into 2cm wedges
  • A handful flat leaf parsley roughly chopped

To serve:

  • 4 baked potatoes
  • A handful chives
  • Crème fraîche
  • Toasted pumpkin seeds (optional)


1. Combine beef, cumin, coriander, garlic, tomato paste, soy sauce, chilli paste, Bull’s-Eye New York Steakhouse sauce and bay leaves in a bowl, season with salt and pepper and toss to coat well, then leave to marinate overnight in the fridge or for a minimum of 30 minutes.

2. Heat the olive oil in a casserole over medium-high heat, add the onions and brown for 8-10 minutes being careful not to burn them add the beef and marinade and turn up the heat to high and brown for a further (5-6 minutes).

3. Add the ale and stock, turn the heat down to a medium to a simmer and cook, half-covered, until beef begins to fall apart (2½-3 hours). Taste and add an extra tablespoon or two of Bull’s-Eye New York Steakhouse sauce.

4. Add the butternut squash and simmer half-covered until tender (25-30 minutes). Season to taste and serve hot scattered with parsley, pumpkin seeds, baked potatoes, chives and a drizzle of cream fraiche and a dash of Bull’s-Eye New York Steakhouse sauce.

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