Stu's amazing stew

Stu's amazing stew


1 person made this

About this recipe: A hearty stew with meatballs, butternut squash, potato, beetroot, sweet potato, carrot and delicious seasonings, a great winter warmer.

squidgey Hertfordshire, England, UK

Serves: 4 

  • 3 beef OXO® stock cube
  • 600ml (1pt) boiling water
  • 2 red skin potatoes, cut into roast potato size
  • 1/4 butternut squash, diced
  • 1 1/2 peppers, thinly sliced
  • 2 carrots, sliced
  • 2 cooked beetroots, sliced
  • 1 white onion, diced
  • 1 sweet potato, diced
  • 1 tablespoon Worcestershire sauce
  • 3 bay leaves
  • 1 teaspoon sea salt
  • black pepper
  • 1 teaspoon dried dill
  • oil as needed
  • 1 pack fresh meatballs

Prep:40min  ›  Cook:1hr30min  ›  Ready in:2hr10min 

  1. Mix the OXO cubes with the water into a stock.
  2. In a large saucepan, add all the ingredients, except oil and meatballs, and cover with the stock. Bring to the boil with the lid off. Reduce the heat to medium and simmer for 1 hour with the lid on, stirring occasionally.
  3. In a pan heat the oil and brown off the meatballs.
  4. Add meatballs to the stew. Simmer for a further 30 minutes with the lid off. This is when the sauce will thicken.

Serving suggestion

This will serve as a good meal for 2 on its own or for 4 people with potatoes or rice.

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