Beef & Root Vegetable Stew

Ingredients

• 2 tbsp plain flour
• 700g diced stewing beef
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 carrots, chopped
• 2 parsnips, chopped
• 2 cloves garlic, crushed
• 1 beef stock cube, dissolved in 700ml boiling water
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• Salt and pepper, to taste

Method

1. Toss the beef in the flour to coat lightly. Heat half the oil in a large, heavy pot over medium-high heat and brown the beef in batches, then set aside.
2. Add the remaining oil and cook the onion for 5 minutes until softened. Add the carrots, parsnips, and garlic and cook for a further 5 minutes.
3. Return the beef to the pot, then add the stock, tomato purée, Worcestershire sauce, and bay leaves. Stir well.
4. Bring to a simmer, then cover and cook on low heat for 1 hour 45 minutes, stirring occasionally, until the beef is completely tender.
5. Remove the bay leaves and season with salt and pepper to taste.
6. Cool completely before portioning into 6 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat gently until piping hot throughout.