Beef and butternut squash pot recipe

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  • Serves 4
  • 2hrs 20mins to cook
  • 451 calories / serving
  • Freezable
  • Healthy
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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.

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  • Ingredients

  • 2tbsp olive oil
  • 750g (1½lb) braising beef, cubed
  • 1 red onion, sliced
  • 1 clove garlic, crushed
  • 25g (1oz) plain flour
  • 1tsp English mustard powder
  • 500ml (17fl oz) beef stock
  • 100ml (3 1/2fl oz) red wine
  • 4 stalks thyme
  • 1 bay leaf
  • 1tbsp Worcestershire sauce
  • 1 small butternut pumpkin
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  • Energy 1891kj 451kcal 23%
  • Fat 17.2g 24%
  • Saturates 5.5g 28%
  • Sugars 10.4g 12%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 23.1g Protein 44.3g Fibre 4.8g

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