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Beef and veggie stew

I love making this beef stew. It’s a recipe which I’ve adapted from an over-50s magazine, and those near-pensioners and above love a bargain. So this is fairly cheap, as it goes a long way. It’s easy to make, healthy, tasty and is good any time of the year.

This will feed six hungry men (or women!) – as I found out last night – if you team it with rice, pasta, bread or a combo of. As with any stew, you could simply use the same batch several times over – enjoy it on its own, freeze some, take some to work…

We also grated cheeese on the top as an experiment. Guests thought it a bit odd… a stew with cheese? I figured it was tomato-y and herby enough for the risk, and this seemed to work, phew! This version is my favourite yet but of course adapt it to your taste.

Serves 6

  • 6 carrots, sliced
  • 1 medium brown onion, sliced
  • 3 celery stalks, sliced
  • 400g lean beef, diced (or in strips)
  • ¼ cabbage, shredded
  • ½ cup apple juice
  • 400ml tomato passata or similar
  • 300-400ml can tomatoes, chopped, with liquid
  • 300-400ml can tomato soup
  • 1 bay leaf
  • Generous shake of dried parsley and thyme/handful of fresh parsley and thyme
  • 1 bay leaf
  • 1 tablespoon mixed herbs
  • Salt and pepper to taste
  • 2 cups stock (beef or veg)

Heat some olive oil in a pan and brown off the beef. Add the carrots, onion and celery and cook for ten minutes. Add a cup of the stock and leave to simmer.

In another pan, add the remaining ingredients (including the other cup of stock) and heat for 20 minutes. Add the beef mixture into the second pan to combine everything together. Heat for half an hour.

Serve with bread/rice/pasta and, to raise eyebrows, grated cheese.

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