BEEF & BUTTERNUT SQUASH STEW
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
35.1g
Energy (kJ)
1647kJ
Energy (kcal)
392kcal
Carbohydrate incl. fibre (g)
29.1g
Carbohydrate excl. fibre (g)
21.5g
Sugar (g)
6.8g
Fibre (g)
8.2g
Fat (g)
16.2g
Saturated fat (g)
5.3g
Unsaturated fat (g)
11.6g
Monounsaturated fat (g)
9.7g
Polyunsaturated fat (g)
1.7g
Trans fat (g)
0.4g
Cholesterol (mg)
92mg
Sodium (mg)
736mg
Salt (g)
1.84g
Vitamin A (IU)
3350IU
Vitamin C (mg)
18.7mg
Calcium (mg)
109mg
Iron (mg)
6.01mg
Potassium (mg)
1373mg
Total
140.2g
6586kJ
1568kcal
116.6g
86.1g
27.1g
32.7g
64.7g
21.0g
46.6g
38.6g
6.8g
1.6g
370mg
2945mg
7.36g
13402IU
74.7mg
435mg
24.02mg
5492mg
- 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 Organic Beef Stock Pot dissolved in 500 mls water