The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooker steak, squash & mustard stew
A low ’n’ slow simmer is the secret to this superior stew. Lean bavette steak, baby potatoes, onions, carrots and squash mingle with garlic and thyme, but it's the magic touch – punchy Dijon mustard – that cuts through the mellow flavours. With Henderson’s Relish perking up the gravy, you’ll want to pick this dish time and again.
SWK: Source of fibre
SWK: High protein
Plants 5
slow cooker
Serving size
Ingredients
- 1 onion
- 1 carrot
- 300g baby potatoes
- 10g of fresh chives
- 2 garlic clove
- 1 small butternut squash
- 1 handful of fresh thyme
- 2 bavette steaks
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 1 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 521
Protein: 38g
Carbs: 74g
Fat: 8.9g
Ingredients
- 500g baby potatoes
- 2 onion
- 2 carrot
- 1 large butternut squash
- 4 garlic clove
- 1 handful of fresh thyme
- 4 bavette steaks
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 400g passata (tomatoes, salt, citric acid)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 10g of fresh chives
Nutritional Information
Calories: 492
Protein: 38g
Carbs: 67g
Fat: 8.8g
Slow-cooker steak, squash & mustard stew
A low ’n’ slow simmer is the secret to this superior stew. Lean bavette steak, baby potatoes, onions, carrots and squash mingle with garlic and thyme, but it's the magic touch – punchy Dijon mustard – that cuts through the mellow flavours. With Henderson’s Relish perking up the gravy, you’ll want to pick this dish time and again.
Cook time:
495 mins
Cuisine:
British
Food group:
Beef
Allergens: Mustard
Cooking Instructions
Before you start
- 1 slow cooker
Chop, chop!
- Halve the potatoes. Peel the onions and cut each into 8 wedges, then dice the carrots into 2cm cubes. Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes.
- Put the prepped veg in the slow-cooker pot.
Prep your steak
- Peel and crush the garlic, and finely chop the thyme leaves.
- On a separate board, trim any visible fat from the steaks, then cut into bite-size chunks.
- Add the garlic, thyme and steak to the slow cooker.
Boost the flavour
- Stir the mustard, passata and Henderson's Relish into the steak.
- Dissolve half the stock cube in 150ml boiled water (use all the stock and 300ml water for 4 portions) and pour that in, too.
Cook & serve
- Stir well and cook for on low for 7-8 hours. (Bear in mind some slow cookers run hotter than others, so test the dish halfway through and add more water if it looks a bit dry. Towards the end, check everything is cooked thoroughly and just give it a bit longer if necessary.)
- Finely chop the chives. To serve, stir half the chives through the stew and scatter the rest on top.