Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Beef and butternut squash pot recipe

Beef and butternut squash pot recipe

145 ratings

Created by The Tesco Real Food 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
  • Healthy
  • Dairy-free

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1890kj
    451kcal     23%

  • Fat

    17g 24%

  • Saturates

    6g 28%

  • Sugars

    10g 12%

  • Salt

    1.6g 27%

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.