Beef and vegetable stew

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

3 ratings

2 hours 30 minutes
Serves 6
1.5 of 5 a day

Nutrition: Per serving

Kcal179
Fat4.9g
Salt0.2g
Sugar7.4g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Red meat is a good source of nutrients so can form part of a healthy, balanced diet, but we don’t need to eat it every day. Aim to eat no more than about 3 portions a week

You can also make this recipe in a slow cooker. Follow the instructions at the end of the method.

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

Method

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.
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.
Add the beef, stock and water to the pan and bring to the boil.
Cover and simmer for 2 hours, stirring occasionally.
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.