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Beef and Autumn Vegetable Stew

4 servings


High Fibre No Added Sugars

Nutritional Facts Per Serving

41.7 g
35.3 g
5.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 423
  • Fat 12.9 g
    • Saturated   2.9 g
    • + Trans 
  • Cholesterol 81 mg
  • Sodium   381 mg
  • Carbohydrate 35.3 g
    • Fibre   5.4 g
    • Sugars  
  • Protein 41.7 g
    • Vitamin A
    • Vitamin C
    • Calcium 8 %
    • Iron 34 %


Preheat the oven to 325˚F. Place the oil in a Dutch oven or other ovenproof pot set over medium-high heat. When the oil is hot, season the beef with salt and pepper. Cook the pieces of beef, in batches, until nicely seared. 

Remove the cooked pieces of beef from the pot as you go along and set on a plate. When the beef is all seared, add the onion, celery and garlic to the pot and cook four minutes. Mix in the flour and cook 2 to 3 minutes more. 

Slowly, stirring constantly, mix in the stock. Mix in the mustard and rosemary and bring to a simmer. Cover and cook in the oven for 45 minutes. 

Uncover the stew and stir in the squash, sweet potato and parsnip. Cover and cook in the oven 30 minutes more, or until the meat and vegetables are tender. Sprinkle servings of the stew with parsley, if using.

Serving Suggestions

Serve the stew on bed of something that will deliciously soak up its sauce, such as Blue Cheese and Chive Mashed Potatoes, or Couscous with Citrus, Pine Nuts and Mint. You’ll find recipes for these dishes in our website recipe collection.

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