Makes 2 servings
Macros: 225cal, fat 6g, carbs 25g, fibre 4g, protein 29g
227g Stewing Beef (chunks)
3 cups Butternut Squash (peeled and cubed)
2 cups Beef Broth
1/8 tsp Sea Salt (to taste)
Heat a skillet over medium heat. Add the beef and cook for 2-3 minutes, to brown.
Add the beef, butternut squash and broth to your slow cooker and cook on low for 8 hours or on high for 4 hours.
Season with sea salt to taste. Divide into bowls and enjoy!
Vegan or Vegetarian: Use vegetable broth and chickpeas instead of beef.
Leftovers: Refrigerate in an airtight container up to 3 days.