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Organic 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)

465kcal

Energy (kJ)

1945kJ

Protein (g)

40.6g

Carbohydrate incl. fibre (g)

48.9g

Carbohydrate excl. fibre (g)

39.1g

Sugar (g)

9.6g

Fibre (g)

10.6g

Fat (g)

13.9g

Saturated fat (g)

3.8g

Unsaturated fat (g)

9.8g

Monounsaturated fat (g)

8.1g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.3g

Cholesterol (mg)

80mg

Sodium (mg)

511mg

Salt (g)

1.28g

Vitamin A (IU)

14587IU

Vitamin C (mg)

39.0mg

Calcium (mg)

209mg

Iron (mg)

8.35mg

Potassium (mg)

1898mg

Total

1859kcal

7780kJ

162.3g

195.8g

156.4g

38.3g

42.4g

55.4g

15.0g

39.2g

32.4g

6.0g

1.2g

320mg

2046mg

5.12g

58347IU

156.0mg

835mg

33.40mg

7593mg


  • 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