Beef and butternut squash pot

Tasty Beef and butternut squash pot

This beef and butternut squash pot is comforting, healthy and easily freezable. Cook once and then enjoy again and again.

Prep time: 60 minutes

Cook time: 95 minutes

Servings: 4 people


  • 2tbsp olive oil
  • 1tbsp Worcestershire sauce
  • 1 bay leaf
  • 4 stalks thyme
  • 100ml red wine
  • 500ml beef stock
  • 1tsp English mustard powder
  • 25g plain flour
  • 1 clove garlic, crushed
  • 1 red onion, sliced
  • 750g braising beef, cubed
  • 1 small butternut squash



Heat the oven to Gas 4, 180°C, fan 160°C. In a flameproof casserole, heat the oil and brown the beef. Remove the meat when browned all over.

Add the onion and garlic and cook for five minutes on a low heat.

Remove from the heat, then add the flour and mustard powder and mix in to absorb all the oil. Slowly blend in the stock and wine, stirring until smooth.

Replace on the heat, bring to the boil and simmer for one minute.

Return the meat to the pan, along with the thyme, bay leaf and Worcestershire sauce and mix well. Cover with a lid and cook in the oven for 1½ hours.

Cut the butternut pumpkin in half and deseed, then cut into cubes and add to the beef. Replace the lid and cook in the oven for a further 30 minutes, then serve.