Beef and butternut squash pot recipe
Created by The Tesco Recipes team
A simple, slow-cooked stew that's healthy and hearty is a real one-pot winner! Tender beef, hearty pumpkin and a rich red wine sauce makes this perfect for winter weekends. Serve with crusty bread for dipping or freeze once cooled for warming meals when you're in a hurry.
See method- Serves 4
- Takes 2 hrs 20 mins
- 451 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- 2 tbsp olive oil
- 750g braising beef, cubed
- 1 red onion, sliced
- 1 clove garlic, crushed
- 25g plain flour
- 1 tsp English mustard powder
- 500ml beef stock
- 100ml red wine
- 4 stalks thyme
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 small butternut pumpkin
Each serving contains
- Energy
- 1890kJ 451.0kcal
- Fat
- 17g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 23.1gProtein 44.3gFibre 4.8g
Method
- Heat the oven to gas 4, 180°C, fan 160°C. In a flameproof casserole, heat the oil and brown the beef. Remove the meat when browned all over. Add the onion and garlic and cook for five minutes on a low heat.
- Remove from the heat, then add the flour and mustard powder and mix in to absorb all the oil. Slowly blend in the stock and wine, stirring until smooth.
- Replace on the heat, bring to the boil and simmer for one minute. Return the meat to the pan, along with the thyme, bay leaf and Worcestershire sauce and mix well. Cover with a lid and cook in the oven for 1½ hours.
- Cut the butternut pumpkin in half and deseed, then cut into cubes and add to the beef. Replace the lid and cook in the oven for a further 30 minutes, then serve.
- See more Beef recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
