BEEF AND HARVEST VEG STEW
Deliciously light beef stew with butternut squash, sweet potatoes and carrots. A firm family favourite.
Provided by lala83
Time 2h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- 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.
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