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5 from 4 votes

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

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