Hearty Beef Stew
400g diced beef or stewing steak (cut into bite-sized pieces)
2-3 tablespoons plain flour
1 teaspoon black pepper
1 tablespoon vegetable oil
1 beef stock cube
1 x 227g tin of tomatoes
2 tablespoons dried mixed herbs
1 tablespoon of Worcestershire sauce
1 small leek
2 large potatoes (about 300g)
1 vegetable stock cube
- Place the diced / chopped meat in a large bowl. Add the flour and black pepper and mix so that all the meat is covered in flour – add more flour if necessary.
- Heat the oil in a stock pot over a medium to high heat. Add the meat and stir until it’s browned all over.
- In a measuring jug, add the beef stock cube and mix with 500ml of boiling water.
- Add the beef stock, tin of tomatoes, mixed herbs and Worcestershire sauce to the stock pot. Reduce to a low heat, cover and simmer for 15-20 minutes. Stir from time to time.
- Meanwhile, chop and wash the leek and potatoes; peel and chop the carrots, parsnip, swede and onion.
- In a measuring jug, add the vegetable stock and mix with 500ml of boiling water.
- Add the vegetable stock and vegetables to the stock pot. Cover and simmer for 45 minutes. Stir from time to time.
- Serve with warm crusty bread.
* The left over swede can be peeled, chopped and stored in the freezer until you make this recipe again – saving a bit of preparation time. Alternatively, you could peel and chop it along with a carrot, boil them together until soft, drain them and then mash together for a nice side dish to go with a Sunday roast.
* Any leftover stew can be kept in the fridge to eat for up to 2 days later. Alternatively, it can be placed in freezer bags and stored in the freezer for up to 3 month.
* You could make the above recipe with lamb or pork and other vegetables of your liking (such as celery or peppers).
* To make this suitable for vegetarians or vegans: swap the meat for beans and/or lentils, swap the beef stock for another vegetable stock cube and swap the Worcestershire sauce for Henderson’s relish.