Beef & Root Vegetable Stew recipe

  • Serves 6
  • 45 mins to prepare and 2 hrs 30 mins to cook
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Customer recipe by Susan Lee
Added 66 months ago

A huge family favourite when my father had an allotment. All vegetables were as fresh as can possibly be. Beef must be stewing not braising as it has more flavour. I've been cooking it every winter for 40 years!

Cut meat into bite-sized pieces,discarding any fat. Put plain flour in plastic bag with pepper. Add the meat to the bag & shake to cover the beef.

Heat the oil in flameproof casserole dish. Brown the meat well in batches - removing when sealed. Add chopped onion & garlic,fry gently until soft.Return the beef to the pan.

Follow instruction on Knorr stock pot & add to casserole dish. Bring to the boil & add peeled & chopped vegetables.Add the tinned tomatoes,also chopped. Reduce the heat to a simmer.Cook for 2.5 hours or until tender.

The flour will thicken the stew. Add salt too if wished. Chop the root vegetables into small cubes except the carrots which can be in batons for extra colour. The stew produces a wonderful aroma.Serve with boiled potatoes.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 750g stewing beef
  • 4 Large carrots
  • 1 Swede
  • 2 Parsnips
  • 1 Turnip (optional)
  • 2 Knorr Rich Beef Stock Pot
  • 1 400g tin chopped tomatoes
  • 2 tblspoons value plain flour
  • 2 teaspoons Freshly ground black pepper
  • 4 tablespoons Olive or vegetable oil
  • 3 cloves garlic

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