Winter beef and root vegetable stew

Winter beef and root vegetable stew

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Serve this tender beef and vegetable stew with fresh bread to mop up the all the sauce.

The ingredient of Winter beef and root vegetable stew

  1. 1 tablespoon olive oil
  2. 1kg Coles Australian Beef Chuck Casserole Steak, cut into 5cm pieces
  3. 1 brown onion, chopped
  4. 1 large carrot, coarsely chopped
  5. 2 sticks celery, coarsely chopped
  6. 1 tablespoon plain flour
  7. 330ml bottle apple cider
  8. 1 cup (250ml) beef stock
  9. 6 sprigs thyme
  10. 2 dried bay leaves
  11. 1 turnip, peeled, coarsely chopped
  12. 2 parsnips, coarsely chopped
  13. 150g brown mushrooms, halved
  14. 2 tablespoons flat-leaf parsley, finely chopped
  15. Coles Bakery Stone Baked Sourdough bread, to serve

The instruction how to make Winter beef and root vegetable stew

  1. Preheat oven to 150C. Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Season beef and cook, in 2 batches, for 5 mins or until browned. Transfer to a plate.
  2. Heat the remaining oil in the same pan. Cook the onion, carrot and celery for 10 mins or until lightly caramelised. Add flour and cook, stirring, for 2 mins. Gradually stir in the apple cider and stock. Add the thyme and bay leaves. Season. Bring to the boil. Cover and bake for 2 hours, adding the turnip, parsnip and mushroom in the last hour of cooking, or until the beef is tender.
  3. Stir through the parsley. Serve the beef stew with the bread.

Nutritions of Winter beef and root vegetable stew

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calories: https://schema.org
calories: NutritionInformation

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