Slow Cooker Beef & Butternut Squash Stew

This is perfect to come home to after a long day , a super winter warmer and contains a good source of Iron, Vitamin C , Calcium and Protein!

Serves four

Stew Only (419kcals per serving / Fat 24.1g (Saturates 2.7g) / Carbs 24.2 (Sugars 1.2g) / Protein 22.4g / Fibre 2.9g)


  • 400g lean stewing beef
  • Sea salt & black pepper
  • Thyme
  • 2 tbsp olive oil
  • Two large onions
  • Two garlic cloves
  • One butternut squash peeled and chopped
  • 56 chestnut mushrooms (or any large mushroom)
  • 100g frozen garden peas
  • 100ml red wine
  • 1 – 2tbsp Worcestershire Sauce
  • 12 tbsp of Nutritional yeast
  • 500ml water


  • Season the beef with sea salt and pepper. Heat ½ oil in the pan and brown the beef on all sides over a medium heat.
  • Transfer to a slow cooker
  • Using the same pan, add the onions and sauté for 510 mins before adding the garlic, mushrooms, and butternut squash.
  • Add in your wine, Worcestershire sauce, nutritional yeast and thyme and water
  • Transfer to the slow cooker and cook for 8 hours (low) or 4 hours (high)

Serving Suggestions

  • Two scoops mashed potatoes or three baby potatoes
  • One sweet potato (Vitamin A & Fibre)
  • Celeriac mash