Beef Stew with Root Vegetables

Yields: 6-8 Servings

Ingredients

• 3 tablespoons Olive oil
• 1 tablespoon butter or margarine
• 1 onion, peeled and chopped
• A handful of fresh sage leaves
• 800g/1 ¾ lb stewing steak or beef skirt, cut into 5 cm/2 inch pieces
• Sea salt and freshly ground black pepper
• Flour, to dust
• 2 parsnips, peeled and quartered
• 4 carrots, peeled and halved
• ½ a butternut squash, halved, deseeded and roughly diced
• Optional; a handful of Jerusalem artichokes, peeled and halved
• 500g/1 lb 2 oz small potatoes
• 2 tablespoons tomato puree
• 2 ²/₃ cup/640mL beef or vegetable stock
• Zest of 1 lemon, finely grated
• A handful of rosemary, leaves picked
• 1 clove of garlic, peeled and finely chopped

Directions

1. Preheat the oven to 160C/300F. Put oil and butter into an appropriately sized pot or casserole pan.
2. Add onion and all the sage leaves, fry for 3-4 minutes.
3. Toss the meat in a little flour and add to the pan with all the vegetables, tomato puree, and stock, and gently stir together.
4. Add pepper and a bit of salt
5. Bring to a boil, place a lid on top, then cook in the preheated oven until the meat is tender (about 3-4 hours)
6. When the meat is cooked turn the oven down to 110C/225F and just hold there until ready to eat.
7. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating.
8. Enjoy!

NOTE: You can also make this recipe on the stovetop or in the slow cooker