Beef and butternut squash stew

Organic Beef & Butternut Squash Stew

Try creating our delicious yet simple recipe for Beef & Butternut Squash Stew | Knorr
  • 1 H 30 MINS

    Cooking Time

  • Easy


  • 15 MINS

    Prep Time

  • 4 People


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

  1. Cut all the vegetables into even chunks and finely chop the garlic. Toss the meat in the flour, mustard and a little salt and pepper.

  2. 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.

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

  4. Return the meat and add the tomatoes and Knorr stock to the pan.

  5. 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 (kcal) 453.72 kcal
Protein (g) 39.67 g
Sugar (g) 9.36 g
Fat (g) 13.6 g
Fibre (g) 11.43 g
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