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Member recipe

Beef and harvest veg stew

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Servings

Serves 6

Deliciously light beef stew with butternut squash, sweet potatoes and carrots. A firm family favourite.

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Ingredients

  • 500g diced casserole beef
  • 1 butternut squash
  • 3 medium sweet potatoes
  • 4 large carrots
  • 1 large onion
  • 2 cloves of garlic, crushed
  • 1 tsp mixed herbs
  • olive oil
  • 2 beef oxo cubes
  • 1 vegetable oxo cube

Method

    1. Preheat the oven to 180C/fan 160C/gas 4. Peel and roughly chop the carrots, sweet potatoes and butternut squash into large chunks.
    2. Heat the oil in a pan and brown the beef. Once browned add to casserole dish. Finely chop the onion and soften in the pan with the garlic before adding to the casserole dish.
    3. Add the chopped vegetables to the casserole dish and make up 2 pints of stock with the oxo cubes. Pour over the vegetables and add the mixed herbs. (The stock should almost cover the ingredients )
    4. Cover the casserole and cook in the oven for 2 hours.
    5. Serve with cous cous and/or warm bread rolls.

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