Beef & Winter Vegetable One Pot Stew

Beef-&-Vegetable-Stew-webBaby it’s cold outside – well it’s supposed to be but we are having the most amazing autumn in Sydney and the sun is shining  –  but, if it was and you wanted a really easy one pot stew to fill your bellies with very little effort required then this one is great I think.

We had family staying last weekend so I needed something that I could just whack in the oven and forget about for a few hours while we were out and about.  Jamie Oliver never fails to deliver but I didn’t have all the ingredients for “Jool’s favourite beef stew”, check out his recipe though as it looks delicious, I adapted it with what I had at home.

The quantities in the recipe are for 4 people but you could stretch it further if you do mash, cauliflower rice or crusty bread to go with it.  Prep time is about 20 minutes and cooking time is 3ish hours (but once it’s in the oven you don’t have to touch it).

Beef-&-Vege-stew-served-web

It will stick to your sides and warm your soul.

Please feel free to leave comments below to let me know what you think.

Beef & Vegetable One Pot Stew

Ingredients

  • olive oil
  • 1 knob of butter
  • 1 onion, finely chopped
  • 1 handful fresh sage leaves (if you don't have these handy you could use thyme)
  • 1 clove garlic, crushed
  • 800g stewing steak, gravy steak or beef skirt, diced into about 5 cm pieces
  • sea salt
  • pepper
  • 2 parsnips, peeled & roughly chopped
  • 2 carrots, roughly chopped
  • 1/2 butternut pumpkin, peeled, deseeded & roughly chopped
  • 1 sweet potato, peeled & roughly chopped
  • 2 potatoes, roughly chopped
  • 400 g tin, diced tomatoes
  • 2 Tbsp tomato puree
  • 1/2 bottle red wine
  • 2 Tbsp vegetable stock concentrate
  • 400 g (use the tomato tin) water
  • 2 sprigs of rosemary, leaves only
  • zest from 1 lemon (to garnish at the end)

Instructions

  1. Preheat oven to 160 degrees.
  2. In a heavy based stock pot (that can go in the oven), or casserole dish put a drizzle of olive oil to cover the bottom and the knob of butter and but on medium high heat.
  3. Add onion, garlic and sage leaves and fry for 3 - 4 minutes.
  4. Put the meat in a freezer bag with a bit of flour, salt & pepper and shake it around so the meat is lightly covered then add it to the pan and stir through the onion mix.
  5. Add all the vegetables, tomatoes, paste, stock and water and wine and stir together
  6. Season with pepper, the stock probably has enough salt already, bring to the boil.
  7. Put lid on and then transfer to the oven and cook until the meat is tender, at least 3 hours but ok to leave longer if necessary. It will be ready when the meat falls apart on your fork.
  8. If you need to keep it warm until you are ready to eat, turn oven down to 110 degrees until you are ready.
  9. Sprinkle lemon zest and mix through just before serving
http://www.boiledeggsandsoldiers.com/2014/05/beef-root-vegetable-one-pot-stew/

 

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