Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A slow-cooked, melt-in-the-mouth stew.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 800 g stewing beef, cubed
- 2 tbsp oil
- 1 onion, 2 carrots
- 2 celery sticks
- 3 garlic cloves
- 1 tbsp tomato purée (tomato paste)
- 500 ml beef stock
- a splash of red wine
- 2 bay leaves and thyme
- 200 g mushrooms
Method
- Heat the oil in a large casserole and brown the beef in batches over a high heat — don't crowd the pan. Remove to a plate.
- Cook the onion, carrots and celery for 6 minutes, then stir in the garlic and tomato purée for 1 minute.
- Return the beef with the stock, wine, bay leaves and thyme. Season, cover, and simmer very gently for 2 hours.
- Add the mushrooms for the last 30 minutes, until the beef is completely tender.
- Remove the bay leaves. If the sauce is thin, simmer uncovered for 10 minutes. Taste and adjust.
- Serve with cauliflower mash and greens.
Swaps and tips
Also works in a slow cooker on low for 8 hours. Makes a big batch — it freezes for up to 3 months and tastes better the next day.
Add carbs for the family (optional)
For the family, serve with crusty wholegrain or sourdough bread, mashed potato, or a baked potato. Keep the on-plan plate with cauliflower mash and greens.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 43 g | 5 g | 2 g | 21 g | 386 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
