Beef Cheek and Squash Stew
Beef Cheek and Squash Stew



  • 2 litres boiling water
  • 50g dried porcini
  • 4 tbsp olive oil
  • 800g beef cheek, cut into chunks
  • 1 chopped onion
  • 1 butternut squash, cut into 5cm chunks
  • 250g orzo
  • 3 tbsp chopped parsley
  • Add the porcini mushrooms to the boiled water in a large bowl, and leave to infuse for 20 mins. Meanwhile, brown the beef all over in the oil for 4 mins in a large frying pan, then add to a casserole dish. Toss the onions in the frying pan to cook for 5 mins, then add to the casserole with the beef. Repeat the process with the squash chunks.
  • Pour the porcini stock and the rehydrated mushrooms into the casserole and bring to a simmer, then half-cover the casserole and gently simmer for 3 hours. Top up with water if necessary. When ready, tip the orzo into the casserole and cook for 10 mins, then serve with sourdough and a scattering of parsley.
3 hrs 30 mins
4 serving

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