Beef and Winter Vegetable Stew

A great meal on a cold day, and full of hidden veg that the kids will never know they’re eating! Works great served with cheesy dumplings, click here for the recipe. This is another slow one, but make it on a quiet Sunday afternoon and serve the leftovers later in the week. It definitely re-heats well. Like other stews, this one can be made more quickly by using a pressure cooker.

Ingredients:

2 tblsps cooking oil

1 large onion, chopped

450g diced beef

3 large carrots, diced

1 medium parsnip, diced

1 small swede, diced

1 tblsp worcester sauce

2 beef stock cubes

Salt and pepper

1/2 tsp dried rosemary

1 tsp dried sage

1 bay leaf

4 juniper berries

4 tblsps tomato paste

4-5 large savoy cabbage leaves, stalks removed and finely chopped

1 tin of pinto beans

Method:

1) Heat the oil in a large, heavy-based pan or pressure cooker. Add the onions and fry lightly, stirring all the time.

2)Add the beef, and fry over a high heat until browned.

3)Sprinkle on the worcester sauce, stock cubes, salt and pepper, rosemary, sage, juniper berries and bay leaf. Cook stirring for a minute.

4)Add enough water to cover all of the ingredients. If using a pressure cooker, cook the stew at the highest pressure setting for 30min, do not overfill. Otherwise, simmer for 3 hours, stirring regularly. If the stew starts to look dry, add a little water.

5)When the meat is soft and starting to fall apart, add the tomato paste, cabbage and pinto beans. Check the seasoning and adjust if necessary, then simmer for around 20 min. If serving with dumplings, add them at this point and simmer until cooked.

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