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Beef and vegetable stew recipe

Beef and vegetable stew recipe

30 ratings

See method

  • Serves 4
  • 15 mins to prepare and 1 hr 30 mins to cook
  • 456 calories / serving
  • Freezable
  • Healthy
  • Dairy-free


  • 50ml groundnut oil
  • 425g fresh stewing beef, trimmed of excess fat
  • 250ml red wine
  • 250ml beef stock
  • 4 large Redmere Farms carrots, peeled and cut into large chunks
  • 5-6 Redmere Farms parsnips, peeled and split lengthways
  • 2-3 bay leaves
  • a few sprigs of thyme leaves
  • a few parsley stalks
  • salt
  • black pepper

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    5g 23%
  • Sugars

    17g 19%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 27.7g Protein 27.5g Fibre 13.2g


  1. Pre-heat the oven to 150° C.
  2. Heat the groundnut oil in a large casserole dish over a moderate heat until hot. Season then seal the pieces of stewing beef until golden in colour all over. Remove from the dish and deglaze the base with the wine. Reduce by half, then reduce the heat to medium and add the beef, carrots, parsnips and beef stock to the dish. Add the bay leaf, thyme sprigs and parsley stalks and bring the stew to the boil.
  3. Cover and transfer to the oven. Cook for 70-80 minutes in the oven until the beef is soft and tender. Remove from the oven and adjust the seasoning as necessary before serving from the dish.

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