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Winter beef and root vegetable stew
Winter beef and root vegetable stew
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Prep Time:
15 minutes
Cook Time:
145 minutes
Total Time:
160 minutes
Delicious beef and veggie stew paired with crusty bread to soak up the flavorful sauce.
Ingredients:
  • 18.20 gm olive oil
  • 1kg Beef Chuck Casserole Steak, cut into 5cm pieces
  • 1 brown onion, chopped
  • 1 large carrot, coarsely chopped
  • 2 sticks celery, coarsely chopped
  • 20.00 ml plain flour
  • 330ml bottle apple cider
  • 250ml beef stock
  • 6 sprigs thyme
  • 2 dried bay leaves
  • 1 turnip, peeled, coarsely chopped
  • 2 parsnips, coarsely chopped
  • 150g brown mushrooms, halved
  • 40.00 ml flat-leaf parsley, finely chopped
  • Coles Bakery Stone Baked Sourdough bread, to serve
Instructions:
  • Preheat the oven to 150C. Heat half of the oil in a large, heavy-based, oven-safe saucepan over medium heat. Season the beef and brown in two batches for 5 mins each. Transfer to a plate.
  • In the same pan, heat the remaining oil. Sauté the onion, carrot, and celery until lightly caramelized, about 10 minutes. Stir in the flour and cook for 2 minutes. Slowly pour in the apple cider and stock, then add the thyme and bay leaves. Season the mixture and bring it to a boil. Cover and bake for 2 hours, adding the turnip, parsnip, and mushroom during the last hour of cooking, or until the beef is tender.
  • Mix in the parsley and serve the beef stew with the bread.

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