Slow Cooked Beef & Butternut Squash
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs 25 mins
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Total Time
5 hrs 40 mins
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Servings
4
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Course
Main Course
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Cuisine
British
Slow Cooked Beef & Butternut Squash
Description
Slow Cooked Beef & Butternut Squash starts by coating stewing beef in flour and seasoning, then browning it to develop flavor and color. Onions are gently sautéed to soften, followed by garlic, diced butternut squash, and rinsed red lentils added for texture and nutrition. Aromatic bay leaf and thyme complement the savory mix. The addition of rosé wine, Worcestershire sauce, and beef stock creates a balanced, flavorful cooking liquid.
The mixture is cooked slowly in a slow cooker for several hours on high or low heat, tenderizing the beef and allowing the flavors to meld. The result is a stew rich in taste with a blend of soft squash, tender beef, and thickened lentils adding body. It's best served alongside mashed potatoes and peas to complete the comforting meal.
Ingredients
- 2 - 3 tbsp rapeseed oil
- 400 g beef cubed, stewing
- 1 ½ tbsp flour
- 2 onion sliced, large
- 4 garlic crushed, cloves
- ½ butternut squash about 600g
- 75 g red lentils rinsed
- 2 bay leaf
- ¼ tsp thyme dried
- 100 ml wine we used Rosé
- 500 ml beef stock we used 2 beef stock cubes
- 2 tsp Worcestershire sauce
- salt
- black pepper
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.
User Reviews
Overall Rating
5
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