Beef and vegetable stew

Winter is the perfect season for vegetable stew, so tuck into this hug in a bowl
Try our beef and vegetable stew for supper tonight
3 ratings
Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Braising beef is a cheap, lean cut that needs to cook for at least 2 hours to be tender. The rich, warming flavours of this dish take a while to cook, but it’s one of those dishes that can be left to bubble – plus it’s great to freeze in portions or eat as leftovers.



  • 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
2 hours 30 minutes

Nutrition information (per serving)

5 A DAY:
  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.