Wholesome Beef Stew

A winter favourite, a straight forward beef stew to which all sorts of root vegetable can be added – follow this ‘no fuss’ recipe to make a delicious dinner. This recipe takes very little time to put together, leaving you more time to enjoy with your family and friends.

Ingredients

• 1 ovenproof casserole or sauté pan
• 500 grams of shin or braising steak, cut into 2-3 cm cubes
• 1 onion
• 1 clove of garlic
• 1 tablespoon of flour
• 2 celery sticks
• 3 carrots
• 2 parsnips
• 1 glass of red wine
• 1 tin of chopped tomatoes (1 tub of tomato passatta)
• 2 tbs of tomato concentrate
• 750ml of beef stock (made from organic beef stock cube)
• Seasoning: 1 tsp thyme, salt and pepper to taste

Method

Cube the beef into 2-3 cm pieces, dust with seasoned flour; ensure that all the pieces are covered.

Heat the oil, add the onion and leave to fry for a couple of minutes. Add the beef. Leave to brown off, now add the chopped up vegetables, let them heat up for 3-5 minutes, add the red wine, leave to simmer for a couple of minutes before seasoning.

Add the tin of tomatoes, the tomatoe purée and beef stock. Cover and bring to the boil, before transferring to a hot oven of 160C and leave to simmer for 2-3 hours until the beef is lovely and tender. Serve with new potatoes, mashed potatoes or rice.