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

Ingredients
Cook

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