Jools’s favourite beef stew

INGREDIENTS

• olive oil
• 1 knob butter
• 1 onion, peeled and chopped
• 1 handful fresh sage leaves
• 800 g quality stewing steak or beef skirt, cut into 5cm pieces
• sea salt
• freshly ground black pepper
• flour, to dust
• 2 parsnips, peeled and quartered
• 4 carrots, peeled and halved
• ½ butternut squash, halved, deseeded and roughly diced
• 1 handful Jerusalem artichokes, peeled and halved, optional
• 500 g small potatoes
• 2 tablespoons tomato purée
• ½ bottle red wine
• 285 ml organic beef or vegetable stock
• finely grated zest of 1 lemon
• 1 handful rosemary, leaves picked
• 1 clove garlic, peeled and finely chopped