Beef and Butternut Squash Stew

Prep Time: 20 mins

Cook Time: 3 hours

Serves: 6 People


  • 900g Braising or stewing steak, cut into cubes
  • 2 tbsp dries mixed herbs
  • 25g plain flour
  • 3 tbsp rapeseed or olive oil
  • 1 large onion, peeled and chopped
  • 2 large garlic cloves, peeled and finely chopped or grated.
  • 600ml good, hot beef stock
  • 2 tbsp sweet sherry or Marsala wine
  • 1 Star anise (optional)
  • 350g butternut squash or pumpkin, peeled, de-seeded and cubed.
  • 50g kale or spring greens, rinsed and roughly chopped
  • 2 tbsp freshly chopped flat-leaf parsley


  • Place the seasoning, mixed herbs and flour in a large plastic food bag.  Add the beef and coat well in the seasoned flour.


  • Heat 2 tbsp of oil in a large non-stick frying pan and brown the beef, in batches if necessary.  Transfer to a 1.7lt oven proof casserole dish.


  • In the same pan heat the remaining oil and cook the garlic and onion for 1-2 mins then transfer to the casserole dish.  Add a little stock to the pan and stir to release any sediment and pour into the casserole dish.


  •  Add the remaining stock, sherry or wine and star anise (if using).  Bring to the boil, reduce the heat, cover and cook on the hob or in a pre-heated oven at 170C/150C fan/ gas mark 3 for 2 ½ - 3 hours or until the beef is tender.  40 mins before the end of the cooking time add the butternut squash or pumpkin.  10 mins before the end of cooking time stir through the kale or greens.


  • Garnish with the parsley and serve with creamy mash.


Slow cooker version: follow steps 1-3 and transfer to the slow cooker.  Add 400ml of good, hot beef stock, the wine and butternut squash.  Cook for either 4 hour on the high setting or 8 hours on the low setting.  20 minutes before the end of the cooking time add the kale or green’s, garnish and serve as above.


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