1 onion, peeled and chopped
1 handful fresh sage leaves
800 g beef skirt, cut into 5cm pieces
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
500 g small potatoes
2 tablespoons tomato purée
½ bottle red wine
285 ml organic beef or vegetable stock
1 clove garlic, peeled and finely chopped
Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil into your pot casserole pan. Add your onion and sage leaves and fry for 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and stir together.
Season with black pepper and salt. Bring to the boil, place lid on top, then cook in the preheated oven for 3 to 4 hours or until the meat is tender.
Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Serve with chunky bread.