Name: Beef and vegetable stew
Ingredients: 2 tbsp vegetable oil; 500 g lean beef, cut into 2.5 cm cubes; 2 medium onions, peeled and coarsely chopped; 2 cloves garlic, crushed; 55 g plain flour; 750 ml water; 1 beef stock cube, crumbled; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tbsp soy sauce; 1 bay leaf; 1 tsp dried mixed herbs; ¼ tsp black pepper; 4 medium potatoes, peeled and cut into chunks; 2 medium carrots, sliced; 1 medium turnip, peeled and cut into chunks; 1 leek, washed and sliced; 150 g green beans, trimmed and chopped; 150 g mushrooms, wiped and sliced

CategoryCows Milk, Dinner, Egg free, Fish free, Lunch, Nut free, Peanut free, Shellfish free, Tree nut free

Yields1 Serving

2 tbsp vegetable oil

500 g lean beef, cut into 2.5 cm cubes

2 medium onions, peeled and coarsely chopped

2 cloves garlic, crushed

55 g plain flour

750 ml water

1 beef stock cube, crumbled

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 bay leaf

1 tsp dried mixed herbs

¼ tsp black pepper

4 medium potatoes, peeled and cut into chunks

2 medium carrots, sliced

1 medium turnip, peeled and cut into chunks

1 leek, washed and sliced

150 g green beans, trimmed and chopped

150 g mushrooms, wiped and sliced

Heat the oil in a large saucepan and stir-fry the beef until browned on all sides. Remove and set aside.

In the same saucepan, sauté the onions and garlic until soft. Stir in the flour and cook for 1 minute. Gradually stir in the water, beef stock cube, tomato paste, Worcestershire sauce, soy sauce, bay leaf, herbs and black pepper to taste and bring to the boil.

Add the meat back to the saucepan with the potatoes, carrots, turnip, leek, green beans, and mushrooms. Cover and simmer for 1 1/4 hours or until the meat is tender.

Remove the bay leaf before serving.

Ingredients