Hearty Beef Stew

Ingredients:

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)
2 carrots
1 parsnip
½ swede
1 onion
1 vegetable stock cube

Method:

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.