Name: Tender beef and root vegetable stew
Prep time: 20 min
Cook time: 2 hrs 30 min
Yield: 6 servings
Ingredients: 800g beef chuck or stewing beef, cut into large chunks; 2 tbsp flour; 3 tbsp olive oil or butter; 2 onions, sliced; 3 carrots, chunky; 2 parsnips or 1 small swede; 3 garlic cloves; 1 tbsp tomato paste; 750ml good beef stock; A few sprigs thyme or rosemary; Salt, pepper, a splash of red wine or vinegar (optional)

This is the kind of meal that makes you feel held. We take inexpensive cuts of beef, give them time, and let the vegetables melt into a gravy that is as nourishing as it is comforting.

Chuck or brisket becomes something else after a slow cook. The connective tissue turns to silk and the vegetables give up their sweetness into the broth. A little flour28 kcal and plenty of stock turn it into proper gravy.

Why it works

Low and slow is the kindest way to cook. The meat becomes spoon-tender and the broth carries calories from the marrow and the added butter102 kcal or oil at the end.

Save this recipe

Tender beef and root vegetable stew

Prep

20 min

Cook

2 hrs 30 min

Serves

Per serving

+620

Ingredients

800g beef chuck or stewing beef, cut into large chunks
2 tbsp flour
3 tbsp olive oil119 kcal or butter
2 onions, sliced
3 carrots, chunky
2 parsnips or 1 small swede
3 garlic cloves
1 tbsp tomato paste
750ml good beef stock
A few sprigs thyme or rosemary
Salt, pepper, a splash of red wine or vinegar (optional)

Method

Toss the beef in flour and brown well in batches in a heavy pot with oil or butter. Set aside.
In the same pot soften the onions, then add garlic and tomato paste for a minute.
Return the beef, add stock, herbs and a little seasoning. Bring to a gentle simmer, cover and cook 2 hours.
Add the root vegetables and continue 30–40 minutes until the meat is falling apart and vegetables are soft.
Skim any fat if you like, or leave it for extra calories. Finish with a knob of butter.

Serve over very soft mashed potato110 kcal or with bread that has been dunked until it collapses.

Make it your own

Make it the day before — the flavour and texture only improve.
A tin of beans or lentils stirred in at the end stretches it and adds more gentle calories.