Beef Stew With Winter Vegetables
So very easy to make, this stew keeps very well in the fridge overnight (and in fact, the flavours even improve), and also can be frozen in portion sizes for next-day lunches or dinners.
Servings Prep Time
8Servings 10Minutes
Cook Time
8-24Hours
Servings Prep Time
8Servings 10Minutes
Cook Time
8-24Hours
Ingredients
Instructions
  1. Preheat the oven to 220C.
  2. Place into a large pot all of the ingredients apart from the parsley and butter or herb butter. Stir well.
  3. Place the stew into the oven, turn the heat down and cook at 80C for 24 hours, at 100C for 12 hours, or at 120C for 8 hours.
  4. Take the dish out of the oven, taste for salt and pepper, remove thyme stalks, sprinkle with parsley, and top each serving with a tbsp of butter or herb butter*.
  5. *To make a simple herb butter mix together 1/2 cup of softened salted butter with 4 tbsp of your favourite finely chopped fresh herbs (we used parsley, thyme and rosemary). Store any leftover herb butter in the fridge or freezer and use to liven up vegetables, fish, chicken, eggs, lamb or beef.
Recipe Notes
  • Serve with a fresh green salad or steamed green veggies, drizzled with a little olive oil and salt.
  • This recipe would also be very good with lamb. Use lamb shanks. diced lamb or buy a boneless grass-fed lamb shoulder and cut it into 4cm pieces.
  • Pearl barley or buckwheat would be lovely in this stew. Mix in 1/2 cup when adding the both or stock.
  • Optional additions: fennel, leeks, pumpkin, black olives, juniper berries, star anise, fresh sage, dried porcini mushrooms or orange peel. Try one or more variation to your taste.
  • You could cook this recipe in a slow cooker on a low setting.
  • To make a delicious pie with the leftovers fill a casserole dish with the stew, top with buttery mashed sweet potato or cauliflower, and bake until hot and golden.