| 14 | 75 | 428 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h | 5 |
| 700 gm | Beef, bottom round, lean (cut into chunks) |
| 1/2 tsp | Black pepper |
| 2 cup whole | Button mushrooms |
| 2 medium | Carrots (peeled and diced) |
| 1 cup | Beef broth (stock) |
| 3 tsp | Cornstarch (alternative thickeners: arrowroot or barley flour) |
| 1 clove(s) | Garlic |
| 1 tsp | Olive Oil, Extra Virgin |
| 2 potato | Potato (peeled and cut into quarters) |
| 1 medium potato | Sweet potato (peeled and diced) |
| 1/2 tsp, ground | Thyme, dried |
| 1 medium | Yellow onion (sliced) |
| 150 gm | Butternut squash (cut into squares) |
| 200 gm | Basmati rice, dry |
In a large pot, heat over a medium heat. Add a little oil, onion and garlic, and turn until golden. Add meat and brown for a few minutes. Then set aside.
Add Beef stock (in boiling water) and the rest of the ingredients including spices into the pot. Cover and leave for 10 minutes
In a small bowl mix cold water (1 cup) and cornstarch or alterative thickener. Add mix as well as meat to the stew pot and mix. Cover and return to stove, at a low heat. Cook for 60 minutes
Feel free to add more spice as you prefer.
Make the rice as per package instructions
| Grain | 1.2 |
| Meat | 1.6 |
| Vegetables | 2.7 |
