Hearty Beef Stew



Cooking spray

500g stewing steak, cut into chunks

1 large onion, finely chopped

2 large carrots, peeled and roughly chopped

2 large parsnips, peeled and roughly chopped

3 large garlic cloves, crushed

2 tsp dried thyme

500ml beef stock

1 tbsp Worcestershire sauce

400g can butter beans, drained and rinsed

4 large potatoes

1 swede

Salt and freshly ground black pepper

Handful of roughly chopped fresh flat-leaf parsley








Preparation method

1. Preheat the oven to 180°C/gas mark 4. Spray a large heavy-based casserole with cooking spray. Heat gently then brown the beef in batches, setting each batch aside on a plate once it has browned.

2. Add the onion, carrots, parsnips and garlic to the casserole and cook for five to six minutes. Return the meat to the pan, sprinkle over the thyme and pour in the stock and Worcestershire sauce. Bring to the boil, cover and cook in the oven for one hour. Stir in the butter beans, then cover and return to the oven for 30 minutes.

3. Meanwhile, peel the potatoes and swede and cut into chunks. Cook in a pan of lightly salted boiling water for 15 minutes. Drain well and return to the pan over a low heat to drive off any excess moisture. Remove from the heat and crush with the back of a fork. Season to taste and serve with the chunky beef casserole, scattering parsley over the top.





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