Beef Stew with Root Vegetables

Yields: 6-8 Servings


  • 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/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


  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

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