Beef and butternut squash stew

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Serves 4

Ingredients:

  • 400g stewing beef, cubed
  • 1½ tbsp flour
  • Salt and black pepper
  • 2 tbsp rapeseed oil
  • 2 large onions, sliced
  • 2 garlic cloves, crushed
  • 1 small butternut squash, peeled and chopped
  • 75g red lentils
  • 2 bay leaves
  • ¼ tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 100ml red wine
  • 500ml beef stock

To serve:

  • Mashed potatoes
  • Peas
  1. Put the beef in a bowl. Sprinkle over the flour and some salt and pepper and toss to coat.
  2. Heat half of the oil in a large pan over a medium-high heat. Working in batches, cook the beef until just browned on all sides. Transfer to the slow cooker.
  3. Add another tablespoon of oil to the same pan and cook the sliced onions for 6-8 minutes until softened, stirring occasionally.
  4. Add the garlic, butternut squash and lentils and cook for another 1-2 minutes, stirring.
  5. Add the bay leaves, thyme, Worcestershire sauce, wine and stock.
  6. Transfer everything to the slow cooker and cook on low for eight hours, or on high for four.
  7. Serve with mashed potato and peas.

Per Serving 402kcals, 13.9g fat (3g saturated), 25.8g carbs, 4.6g sugars, 38.1g protein, 7.9g fibre, 0.566g sodium

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