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Red Day Beef and butternut squash stew


S: 13st11.5lb C: 13st8lb G: 10st0lb BMI: 34.7 Loss: 0st3.5lb(1.81%)
Beef and butternut squash stew....

ready in 3hours and 10mins
Serves 4
Free on Original


681g stewing beef
1 butternut squash
2 garlic cloves
1 swede
3 carrots
113g/4oz closed cup mushrooms
1 lemon
568ml/1pt stock made with beef bovril
a splash of balsamic vinegar
salt and freshly ground black pepper
1 tbsp dried mixed herbs

how to make it.....

(1) preheat the oven to 190'c/375'f/Gas 5... prepare the Ingredients: remove all visible fat from the beef: peel and roughly dice the butternut squash; crush the garlic; dice the swede;slice the carrots; quarter the mushrooms; slice the lemon (including the skin)

(2) Place the meat, vegetables and the lemon in a casserole dish and stir to combine. pour over the stock and vinegar and the season with salt,pepper and mixed herbs.

(3) Cover the casserole dish, place in the oven and bake for 3 hours, stirring occasionally,until the meat is tender and cooked through

and most of all serve and enjoy :):):) Anna

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We made this at the weekend. I had been keeping the recipe until it was casserole weather - which it definitely is now!

It was great but we did not really like the taste of the lemon - we felt that it made it rather bitter.

We will definitely be making it again though - just without the lemon.

Thanks for the recipe.


Gold Member
S: 18st1.6lb G: 10st10lb
Sounds yummy! I'm going to try this in my slow cooker.

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