Beef and harvest veg stew
- Preparation and cooking time
- Total time
- Easy
- Serves 6
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
- STEP 1Preheat the oven to 180C/fan 160C/gas 4.
- STEP 2Peel and roughly chop the carrots, sweet potatoes and butternut squash into large chunks.
- STEP 3Heat 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.
- STEP 4Add 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 )
- STEP 5Cover the casserole and cook in the oven for 2 hours.
- STEP 6Serve with cous cous and/or warm bread rolls.
