Beef stew with old-fashioned vegetables recipe

11 ratings Rate
  • Serves 4-6
  • 20mins to cook and 3hrs 10mins to cook
  • 437 calories / serving
  • Freezable
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117712 HERO

Preheat the oven to 160ºC/300ºF/Gas 2. Put a little oil and the knob of butter into a pot or casserole pan. Add the onion and all the sage leaves and fry for 3 or 4 minutes.

Toss 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 3 hours until the meat is tender. Serve in stew bowls.

This recipe is perfect for making is large batches and freezing to use at a later date.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 15ml olive oil
  • a knob of butter
  • 1 onion, peeled and chopped
  • a handful of fresh sage leaves
  • 800g stewing steak or beef skirt, cut into 5cm/2 inch pieces
  • sea salt
  • freshly ground black pepper
  • flour, to dust
  • 2 parsnips, peeled and quartered
  • 4 carrots, peeled and halved
  • ½ a butternut squash, halved, deseeded and roughly diced
  • 500g small potatoes
  • 2 tablespoons tomato purée
  • ½ a bottle of red wine
  • 285ml beef or vegetable stock
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  • Energy 1835kj 437kcal 22%
  • Fat 11g 16%
  • Saturates 2.5g 1%
  • Sugars 13.3g 15%
  • Salt 1g 17%

of the reference intake
Carbohydrate 35.4g Protein 34.8g Fibre 9g

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