5 from 4 votes
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Slow Cooked Beef & Butternut Squash

Slow Cooked Beef & Butternut Squash is a simple and comforting casserole with a splash of rose wine, serve with mash and peas for a great family meal.
Course Main
Cuisine British
Keyword Beef, Butternut Squash, slow cooker
Prep Time 15 minutes
Cook Time 5 hours 25 minutes
Total Time 5 hours 40 minutes
Servings 4
Author Camilla Hawkins

Ingredients

  • 2 - 3 tbsp rapeseed oil
  • 400 g stewing beef cubed
  • 1 ½ tbsp flour
  • 2 large onions sliced
  • 4 garlic cloves crushed
  • ½ butternut squash about 600g
  • 75 g red lentils rinsed
  • 2 bay leaves
  • ¼ tsp dried thyme
  • 100 ml wine we used Rosé
  • 500 ml beef stock we used 2 beef stock cubes
  • 2 tsp Worcestershire sauce
  • salt & pepper

Instructions

  1. Put the beef in a bowl and sprinkle over the flour and seasoning. Toss to coat.
  2. Heat 1 tbs of oil in a large pan/wok and fry the beef in 2 batches until just browned. Transfer meat to slow cooker.
  3. Add another tbsp of oil to the pan and gently sweat the onions under a lid (stirring occasionally), takes about 10 minutes.
  4. Add the garlic, butternut squash and red lentils and fry for another couple of minutes, stirring.
  5. Then add the beef, bay leaves, thyme, Worcestershire sauce, wine and stock.
  6. Transfer to slow cooker and cook on high for 5 - 6 hours or low for 7 – 8 hours.
  7. Serve with mashed potato and peas.