Our stew is packed with succulent beef and tasty root vegetables. And because everything is cooked in the same dish, there’s minimal washing up. Note that this recipe makes 5 servings, so you can portion and freeze it to reheat at a future date or chill in the fridge to eat for easy no-fuss suppers on weekday evenings.
Prep: 2 hours
Per serving: 400kcals
625g Lean stewing beef, cubed
(all visible fat removed)
2 Large onions, chopped
3 Carrots, sliced
375g Swede/rutabagas, cubed
750g Potatoes peeled and chopped into chunks
3 Celery sticks, thinly sliced
4 Rounded tsp plain flour
1100ml Beef stock
2 tbsp whole grain mustard
2 Bay leaves
1 Thin strip orange zest(see note)
A handful of parsley, chopped
Salt and freshly ground black pepper
Preheat the oven to 170°C, gas mark 3.
Lightly spray a large heavy-based saucepan or flameproof casserole with oil and place over a medium to high heat. Add the beef and cook for 6–8 minutes, stirring often, until browned all over. Remove with a slotted spoon and set aside on some absorbent kitchen paper.
Add the onions, carrots, swede/rutabagas, potatoes and celery to the pan. Reduce the heat and cook for about 5 minutes, stirring occasionally, until they start to soften and colour.
Stir in the flour and then add the stock, stirring all the time. Bring to the boil and stir in the mustard. Return the beef to the pan with the bay leaves and orange zest. Season with salt and pepper.
Cover the pan with a lid and simmer gently over a low heat for 1½–2 hours or until the vegetables are cooked and the beef is really tender. Remove the orange peel and bay leaves.
Serve immediately, sprinkled with parsley, or leave to cool and divide into 5 portions. Spoon each one into a container, then seal, label and freeze until required.
Step it up…
For a Step 5 dinner, add an extra 300g cubed lean stewing beef and serve with 400g steamed or boiled broccoli florets.