Beef and vegetable stew recipe

  • Serves 4
  • 20 mins to prepare and 2 hrs 10 mins to cook
  • 512 calories / serving
  • Freezable
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162142 beef and veg stew HERO

Preheat the oven to 160º C. In a lidded casserole pan over a moderate heat, add the oil and butter and saute the onion and garlic until softened.

Roll the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, and then cook in the preheated oven for two hours until the meat is tender.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 10ml olive oil
  • 10g butter
  • 1 onion, chopped
  • 800g stewing steak or beef skirt, cut into 2cm/1 inch pieces
  • sea salt
  • freshly ground black pepper
  • flour, to dust
  • 1 turnip, peeled and cubed
  • 2 carrots, peeled and cut into batons
  • 150g of button mushrooms sliced
  • 100g peas
  • 400g small potatoes
  • 4 baby onions, peeled
  • 1 tablespoons tomato purée
  • ½ a bottle of red wine
  • 285ml beef or vegetable stock
  • 1 clove of garlic, peeled and finely chopped
  • Energy 2150kj 512kcal 26%
  • Fat 12g 17%
  • Saturates 5g 24%
  • Sugars 9g 10%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 30.1g Protein 51.2g Fibre 7.4g


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