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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