Beef & Butternut Squash Stew

Beef & Butternut Squash Stew

A classic beef stew with a twist. With tender beef pieces and intensely rich flavours.

  • 1 H 30 MINS

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  • 2 tbsp olive oil
  • 500 grams diced casserole beef
  • 10 grams flour
  • 1/2 tsp Colman's English Mustard
  • 1 large onion
  • 1 large celery stick
  • 75 grams carrots
  • 2 cloves garlic
  • 300 gram mushrooms sliced
  • 400 grams tinned refried beans e.g. haricot or cannellini drained, optional
  • 200 grams can tomatoes
  • 1 tbsp tomato puree
  • 1 bay leaf
  • 3 thyme stems
  • 3 rosemary stems
  • 1 tbsp Worcestershire sauce optional
  • pepper
  • 1 Knorr beef stock pot dissolved in 500mls water

  1. Cut all the vegetables into even chunks and finely chop the garlic.

  2. Toss the meat in the flour, mustard and a little salt and pepper.

  3. Pour half the olive oil into a pan and when hot add meat and fry, stirring until it’s nice and brown. Remove the meat and set aside.

  4. Add remaining oil to the pan with all the vegetables and the garlic and herbs and fry for 5 minutes.

  5. Return the meat and add the tomatoes, puree and Knorr stock to the pan.

  6. Bring to the boil, then reduce to a slow simmer, cover and cook for 1 ½ hours or until the meat is tender.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 383.753 kcal
Protein 34.632 g
Fat 16.595 g
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