Beef Stew

Beef Stew recipe

You know how much I love my comfort food.

Last week I made this  beef stew…

Beef Stew

And I thought I’d share the recipe… Maybe to make this weekend?

It’s delicious. Hearty, tender beef with sweet carrots, leeks and sharp parsnips, served under a cloud of mashed potato.

Beef Stew

For four people, you will need:

A small joint of beef
About 6 carrots
1 red onion
4 leeks
Good quality stock
Potatoes
Parsnips

Beef Stew

First of all, drizzle your beef joint in olive oil and pop it in the oven.

While that’s cooking, prep your veg! Starting with the potatoes…

Beef Stew

Chop them up into quarters and boil in a large saucepan.

Beef Stew

Peel your parsnips and cut them into generous batons before roasting them in the oven.

Now, onto the carrots. Peel and chop into batons and finely chop the leeks.

Beef Stew

Beef Stew

Finely chop the red onion and fry it in a little olive oil in a deep saucepan.

Beef Stew

Once soft and transparent, add the prepared leeks and carrots…

Beef Stew

And cover with boiling water. Add 3 teaspoons of stock.

Check your potatoes and drain them and keep them covered for a bit.

Beef Stew

At this point, your beef should be done. Chop it into cubes…

Beef Stew

And add it to the big saucepan, topping up with a little extra boiling water and stock if you need to! Don’t forget the tangy parsnips.

Mash the potatoes into fluffy peaks (I cannot recommend one of these Kenwood mini blenders enough!)

After a nice simmer, your stew should be perfect.

Beef Stew

Mouthwatering stew, mashed potato as light as air and crispy parsnips. What more could you ask for? (For pudding, why not go for this, Dreamy Chocolate Sponge pudding?)

Beef Stew

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