INGREDIENTS
4 cups
Butternut squash, cubed and peeled (700g)
3 tbsp
Olive Oil
1
large onion (chopped)
2 lb
lean beef chuck
1 1/2 cups
gluten free beef stock (375mls, or water)
4 cloves
garlic (crushed)
sprig fresh thyme (or dried)
sprig of rosemary (or dried)
1 tsp
salt
1 tsp
pepper