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Peppered Beef and Squash Stew Recipe
4
15 minutes
8-10 hours
Autumn
Fire up your slow cooker and feed the whole family with this tasty and moreish stew.
Tender grass-fed organic beef, garlic, ginger, onions, chilli, potatoes, butternut squash, red kidney beans, and coconut milk all combine with our Home Farm Kitchen Range Beef Broth to create a hearty, Autumnal feast with a kick.
Ingredients
400g diced stewing beef
450g potatoes, peeled and cubed
225g butternut squash, peeled, deseeded and roughly cubed
2 garlic cloves, peeled and crushed
1 x 2cm piece fresh root ginger, peeled and chopped
2 onions, peeled and chopped
1 fresh red chilli, deseeded and chopped
1 x 400g can red kidney beans
200ml coconut milk
100g baby spinach leaves
Directions
Place all the ingredients except the spinach in a your slow cooker. If you’re short for time, cook on high for 4-6 hours. Alternatively, take your time and cook on low for 8-10 hours.
When you reach the last 20 minutes of cooking time add the baby spinach. Cover the slow cooker again and cook for the remaining five minutes.
Spoon generously into soup bowls and serve with your choice of organic crusty bread.
