Just throw all the ingredients into a casserole and let them gently simmer away in the oven – where they magically turn into a gorgeously warming one pot meal. We’ve used extra veg and stock so there’s plenty of delicious gravy to make a quick hearty soup the next day.
SERVES 4 – PREP 5 MINS – COOK 1 HR 30 MINS
2 red onions, cut into wedges
3 garlic cloves, sliced
A few sprigs of parsley or thyme
450g baby carrots
600ml beef stock
3tbsp sun-dried tomato paste
3tbsp balsamic vinegar
3tbsp gravy granules
1 Heat the oven to 180C, Gas 4. Take a casserole and add all the ingredients; the beef, onion, garlic, a couple of sprigs of parsley or thyme, carrots, beef stock, sun-dried tomato paste, vinegar and gravy granules. Stir to combine.
2 Bring to the boil then cover and cook in the oven for 11/2 hours until the meat and vegetables are tender.
3 Serve sprinkled with the rest of the parsley or thyme. Great with garlic bread or mash.
Per serving: 240 cals, 7g fat, (1.5g saturated), 16g carbs
Turn the leftovers into….Chunky beef and tomato soup
Using a potato masher lightly mash any leftover veg and gravy from the stew. Add a 400g can chopped tomatoes and a 400g can drained chickpeas. Heat through and stir in a few handfuls of baby spinach leaves or chopped curly kale. Top with grated cheese and serve with crusty bread.