Miso Beef, Mushroom and Roasted Butternut Squash Stew
with Bulgur Wheat
We’ve created a rich blend of flavours using miso, soy sauce honey, which complements the taste of beef and mushrooms perfectly. Throw in the sweet, concentrated taste of roasted butternut and you’ve got a winner. Top with a sprinkling of spring onion for added crunch and zing!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Beef Mince
1
Chicken Stock Powder
150
Closed Cup Mushrooms
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
120
Bulgur Wheat
(Contains Cereals containing gluten)
15
Miso Paste
(Contains Soya)
15
Honey
1
Onion
2
Garlic Clove
1
Spring Onion
300
Diced Butternut Squash
1
Ginger
Not included in your delivery
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pop the squash on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until golden brown and tender, 25-30 mins, turning halfway through cooking.
Meanwhile, halve, peel and thinly slice the onion. Roughly chop the mushrooms. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim the spring onion and thinly slice.
Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan along with the chicken stock powder. Bring to the boil, stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the beef mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Once cooked, add the onion and mushrooms, stir and cook until the onion is softened and the mushrooms browned, 6-8 mins, adding more oil if needed. Add the garlic and ginger, stir and cook for 1 minute.
Add the miso paste, soy sauce and honey to the beef along with the water (see ingredients for amount). Stir together, bring to the boil and simmer until reduced by half, 4-5 mins. Stir in the butternut once it is cooked. Taste and add salt and pepper if you feel it needs it, then remove from the heat.
Fluff up the bulgur wheat with a fork, season to taste with salt and pepper, spoon into bowls. Top with the miso beef and finish with a sprinkling of spring onions. Enjoy!
