Winter is here! And what better way to warm your bones and fuel your muscles with quality energy than to cook up this lean beef casserole.
(Makes four servings)
750g Aberdeen Angus topside beef, diced
3 carrots, peeled
3 medium red or white onions, peeled
1 large (roughly 1kg) butternut squash, diced
1 x 400g can tomato soup
25g plain flour
1 beef stock cube
1 fresh thyme
KCAL – 623.3
P – 41.5g
C – 61.9g
F – 23.3g
Pre-heat the oven to 160c/140c for a fan oven/Gas 3. Take a large ovenproof casserole dish and add the lean beef. Next, cut the carrots and onions roughly and tip into your lean beef casserole dish. Pour in the tomato soup and refill the can with water. Measure the flour into a mixing bowl and whisk in the water from the can until smooth. Pour over the meat and vegetables. Sprinkle in the stock cube and add the thyme. Heat over a high heat, stirring until the contents come to a boil. Put the lid on your casserole dish and transfer to the oven for around 3 hours until the meat is tender. Serve and enjoy!