Organic Beef & Butternut Squash Stew
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
40.6g
Energy (kJ)
1945kJ
Energy (kcal)
465kcal
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
162.3g
7780kJ
1859kcal
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
- 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