Slow Cooked Beef & Butternut Squash

Name: Slow Cooked Beef & Butternut Squash
Prep time: 15 min
Cook time: 5 h 25 min
Total time: 5 h 40 min
Yield: 4 serving
Ingredients: 2 - 3 tbsp rapeseed oil; 400 g stewing beef; 1 ½ tbsp flour; 2 large onions; 4 garlic cloves; ½ butternut squash; 75 g red lentils; 2 bay leaves; ¼ tsp dried thyme; 100 ml wine; 500 ml beef stock; 2 tsp Worcestershire sauce; salt & pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
5 hrs 15 mins
Total Time
5 hrs 40 mins
Servings
4
Course
Main Course
Cuisine
British

Slow Cooked Beef & Butternut Squash

Katherine Stark

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Slow Cooked Beef & Butternut Squash is a simple and comforting casserole with a splash of rose wine, Serve with mash and peas for a great family meal.

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Ingredients

Servings

2 - 3 tbsp rapeseed oil
400 g stewing beef cubed
1 ½ tbsp flour
2 large onions sliced
4 garlic cloves crushed
½ butternut squash about 600g
75 g red lentils rinsed
2 bay leaves
¼ tsp dried thyme
100 ml wine we used Rosé
500 ml beef stock we used 2 beef stock cubes
2 tsp Worcestershire sauce
salt & pepper

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Instructions

Put the beef in a bowl and sprinkle over the flour and seasoning. Toss to coat.
Heat 1 tbs of oil in a large pan/wok and fry the beef in 2 batches until just browned. Transfer meat to slow cooker.
Add another tbsp of oil to the pan and gently sweat the onions under a lid (stirring occasionally), takes about 10 minutes.
Add the garlic, butternut squash and red lentils and fry for another couple of minutes, stirring.
Then add the beef, bay leaves, thyme, Worcestershire sauce, wine and stock.
Transfer to slow cooker and cook on high for 5 - 6 hours or low for 7 – 8 hours.
Serve with mashed potato and peas.