Slow-Cooked Beef and Root Vegetables


beef stew



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





  1. 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.


  1. 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.


  1. Zest the lemon over the finished stew just before serving


NB. Freezes nicely for up to three months


Nutritional Info
Per Portion Calories 536/695g Carbs 37g/24% Protein 51g/34% Fats 20g/31%

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