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Miso Beef, Mushroom and Roasted Butternut Squash Stew

Miso Beef, Mushroom and Roasted Butternut Squash Stew

with Bulgur Wheat

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3.3 / 4 Ratingout of 468 ratings
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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!

Allergens:GlutenSoya
Preparation Time45 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Diced Butternut Squash

1 unit(s)

Onion

1 punnet(s)

Closed Cup Mushrooms

2 unit(s)

Garlic Clove

1 unit(s)

Ginger

1 unit(s)

Spring Onion

1 sachet

Chicken Stock Powder

120 milliliter(s)

Bulgur Wheat

(ContainsGluten)

240 grams

Beef Mince

1 sachet

Brown Miso Paste

(ContainsSoya)

1 unit(s)

Soy Sauce

(ContainsGluten, Soya)

1 sachet

Honey

150 milliliter(s)

Water for the Beef

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2720 kJ
Energy (kcal)650 kcal
Fat22.0 g
of which saturates9.0 g
Carbohydrate75 g
of which sugars20.0 g
Protein38 g
Salt3.73 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Grater
Knife
Lid
Saucepan
Frying Pan
Spoon
Bowl
Fork
Instructionsarrow up iconarrow up icon
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Roast the Squash
Roast the Squash
1

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.

Prep the Veggies
Prep the Veggies
2

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.

Cook the Bulgur
Cook the Bulgur
3

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.

Cook the Beef
Cook the Beef
4

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.

Simmer
Simmer
5

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.

Finish and Serve
Finish and Serve
6

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!