Beef And Harvest Veg Stew
This hearty beef and vegetable casserole is a comforting and nutritious dish that is perfect for chilly days. Tender diced beef is cooked with butternut squash, sweet potatoes, carrots, and flavorful aromatics like garlic and mixed herbs, resulting in a delicious one-pot meal that will warm you up from the inside out. The dish is slow-cooked to perfection in a rich stock until all the flavors meld together, creating a satisfying and wholesome meal that is sure to become a family favorite. Serve this casserole with cous cous and warm bread rolls for a complete and satisfying meal.
— Constant Cookbook
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
Instructions
- Preheat the oven to 180C/fan 160C/gas 4.
- Peel and roughly chop the carrots, sweet potatoes and butternut squash into large chunks.
- 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.
- 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 )
- Cover the casserole and cook in the oven for 2 hours.
- Serve with cous cous and/or warm bread rolls.
Yield
Serves 6
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