Beef and vegetable stew

7 votes, average: 3.86 out of 57 votes, average: 3.86 out of 57 votes, average: 3.86 out of 57 votes, average: 3.86 out of 57 votes, average: 3.86 out of 5 7 rating(s)
Beef and vegetable stew on the dinner table, served in the dutch oven it was cooked in

Winter is the perfect season for vegetable stew, so tuck into this hug in a bowl

2 hours 30 minutes

Serves 6

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

You can also make this recipe in a slow cooker. Add the browned beef (see step 1) and the remaining ingredients – excluding the 500ml of water (the stock will be enough liquid) – to your slow cooker, stir and cover. Cook for around 8­ hours on low. To thicken, add a tablespoon of cornflour dissolved in a small amount of cold water 30–60 minutes before the end of cooking.

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

You can also make this recipe in a slow cooker. Add the browned beef (see step 1) and the remaining ingredients – excluding the 500ml of water (the stock will be enough liquid) – to your slow cooker, stir and cover. Cook for around 8­ hours on low. To thicken, add a tablespoon of cornflour dissolved in a small amount of cold water 30–60 minutes before the end of cooking.

Ingredients

  • 1 teaspoon vegetable oil
  • 400g extra lean braising beef, cut into bite-sized pieces
  • 1 onion, finely sliced
  • 1 clove garlic, finely diced
  • 2 thyme sprigs
  • 200g carrots, peeled and roughly chopped
  • 200g parsnips, peeled and roughly chopped
  • 200g sweet potato, cleaned and roughly chopped
  • 500ml reduced-salt beef stock
  • 500ml hot water

CALORIES: 179

FAT: 4.9g

5 A DAY: 1.5

SALT: 0.2g

SUGAR: 7.4g

Method

  1. Heat the oil in a large saucepan and cook the beef for 5 minutes, until browned. Remove the beef with a slotted spoon and set aside.
  2. Add the onion to the saucepan and cook for 5 minutes or until softened. Add the garlic, thyme and vegetables to the pan and cook for a further 1 minute.
  3. Add the beef, stock and water to the pan and bring to the boil.
  4. Cover and simmer for 2 hours, stirring occasionally.
  5. Season with freshly ground black pepper and serve.

You can also make this recipe in a slow cooker. Add the browned beef (see step 1) and the remaining ingredients – excluding the 500ml of water (the stock will be enough liquid) – to your slow cooker, stir and cover. Cook for around 8 hours on low. To thicken, add a tablespoon of cornflour dissolved in a small amount of cold water 30–60 minutes before the end of cooking.

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