Looking for something?

Beef & Butternut Squash Stew

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tbsp olive oil
  • 500 g diced casserole beef steak cut into 2.5cm pieces
  • 10 g flour
  • 1/2 teaspoon English mustard
  • 1 large onion
  • 1 large celery stick
  • 75 g carrots
  • 2 cloves garlic
  • 300 g mushrooms sliced
  • 500 g butternut squash
  • 400 g tinned white beans drained (optional)
  • 400 g canned chopped tomatoes
  • 1 bay leaf
  • 3 thyme stems trimmed
  • 3 rosemary stems trimmed
  • 1/2 tablespoon Worcestershire sauce (optional)
  • pepper
  • 300 ml Knorr Organic Beef Liquid Stock

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

469kcal

Energy (kJ)

1964kJ

Protein (g)

40.6g

Carbohydrate incl. fibre (g)

49.9g

Carbohydrate excl. fibre (g)

39.4g

Sugar (g)

9.6g

Fibre (g)

11.2g

Fat (g)

14.1g

Saturated fat (g)

3.9g

Unsaturated fat (g)

9.7g

Monounsaturated fat (g)

8.1g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.3g

Cholesterol (mg)

80mg

Sodium (mg)

512mg

Salt (g)

1.28g

Vitamin A (IU)

14591IU

Vitamin C (mg)

39.9mg

Calcium (mg)

230mg

Iron (mg)

8.86mg

Potassium (mg)

1905mg

Total

1877kcal

7856kJ

162.4g

199.7g

157.8g

38.3g

45.0g

56.3g

15.4g

38.6g

32.5g

6.1g

1.2g

320mg

2048mg

5.12g

58366IU

159.5mg

921mg

35.43mg

7618mg


  • 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 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