With an autumnal chill in the air, this is a family favorite and really quick and easy to make! it is adapted from Jamie Oliver’s one pot beef stew and is rich, warming and satisfying. i usually serve this with steamed tenderstem broccoli.
Prep time – 10 minutes Cook time – 2 hours serving – 6
- olive oil
- 1 knob butter
- 1 onion, peeled and chopped
- 1 handful fresh sage leaves
- 800 g quality stewing steak or beef skirt, cut into 5cm pieces
- sea salt
- freshly ground black pepper
- 2 parsnips, peeled and quartered
- 4 carrots, peeled and halved
- ½ butternut squash, halved, deseeded and roughly diced
- 1 handful Jerusalem artichokes, peeled and halved, optional
- 2 tablespoons tomato purée
- ½ bottle red wine
- 285 ml organic beef or vegetable stock
- finely grated zest of 1 lemon
- 1 handful rosemary, leaves picked
- 1 clove garlic, peeled and finely chopped
- Preheat the oven to 160C/300F/gas 2. Put a little olive oil or butter into a casserole pan. Add your onion and sage leaves and fry for 2 minutes. Add the meat and all the vegetables (apart from the squash), tomatoes, wine and stock and stir together. Season and bring to the boil.
- Cook in the preheated oven for about 1.5 hours, then add the squash and cook for a further 30 minutes. It is ready when the meat and vegetables are tender but not falling apart.
- Zest the lemon over the finished stew just before serving
NB. Freezes nicely for up to three months
Per Portion Calories 536/695g Carbs 37g/24% Protein 51g/34% Fats 20g/31%