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Beef and vegetable stew

Beef and vegetable stew

A proper British stew: lean braising beef slow-cooked with carrots, parsnip, swede, potatoes and a handful of pearl barley until everything is tender.

145 min
total
4
people
548
calories per serving

Per serving

43 g
Protein
62 g
Carbs
11 g
Fat

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Ingredients

4
  • 600 g
    Beef blade
  • 20 g
    Flour
  • 15 ml
    Rapeseed oil
  • 2 pc
    Onion
  • 400 g
    Carrot
  • 200 g
    Panais (translated from French)
  • 300 g
    Rutabaga
  • 1 pc
    Apium graveolens
  • 600 g
    Potato
  • 60 g
    Pearled barley
  • 1 tbsp
    Tomato paste
  • 1 tbsp
    Worcestershire sauce
  • 3 sprig
    Thyme
  • 2 leaf
    Bay leaf
  • 800 ml
    Beef stock
  • 10 g
    Flat-leaf parsley
  • 0.3 tsp
    Salt
  • 1 pinch
    Black pepper ground

Allergens

glutenceleryfish
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

  1. Toss the diced beef in the flour and brown it in batches in the oil in a large casserole. Set aside.

  2. Soften the chopped onions and celery for 5 minutes, then stir in the tomato paste and Worcestershire sauce.

  3. Return the beef, add the stock, thyme, bay and barley, cover and simmer gently for 1 hour.

  4. Add the chunks of carrot, parsnip, swede and potato and cook for 50–60 minutes more until tender. Season and scatter with parsley.

Chef's tips

  • •Like most stews, it's even better made a day ahead.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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