Rich Beef and Squash Stew



Protein (g)


Carbs (g)


Fat (g)


  • 2 tsps ghee or coconut oil

  • 1 small red onion, finely chopped

  • 1 small white onion, finely chopped

  • 600g diced beef

  • 400g butternut squash, peeled and cut into small cubes

  • 3 garlic cloves, finely chopped

  • 2 tbsps tomato purée

  • 1 tsp dried oregano

  • 600g tinned chopped tomatoes

  • 2 organic beef or vegetable stock cubes


Heat the ghee/oil in a large saucepan over a medium heat. Add the red and white onions and sauté for 4-5 minutes, stirring occasionally.

Add the beef and fry for 4-5 minutes, stirring to brown on all sides.

Add the squash and cook for 5 minutes, stirring occasionally.

Add the garlic and fry for 2 minutes, stirring occasionally.

Add the tomato purée, oregano, tinned tomatoes and 300ml cold water. Crumble in the stock cubes. Stir well, cover and cook for 1 hour or until the beef is tender. Stir

occasionally during cooking time.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day