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. You don’t even need to brown the meat at the beginning!
PREP 15 MINS
COOK 1 HR 30 MINS
750g stewing beef
1tbsp beef seasoning
2tbsp plain flour
2tbsp hot horseradish
2 onions, chopped
3 garlic cloves, crushed
3 parsnips, quartered
1 butternut squash, cut into chunks
3 beetroot, cut into wedges
600ml beef stock
300ml red wine
2tbsp sun-dried tomato paste
1 bunch of sage
finely grated zest 1 lemon
1 Heat the oven to 180C, Gas 4. Season the beef with salt, ground black pepper and beef seasoning. Toss in the flour and horseradish.
2 Take a large casserole and add the beef, onion, garlic, parsnips, butternut squash and beetroot.
3 Add the beef stock, wine, sun-dried tomato paste and a few sprigs of thyme. granules. Stir to combine.
4 Bring to the boil then cover and cook in the oven for 2 hours until the meat and vegetables are tender.
5 Cool completely and freeze in a foil container. Cook from frozen at 150C, gas 3 for 1 hour 30 mins until piping hot.
3 Serve sprinkled with fried sage and lemon zest.. Great with garlic bread or mash.
Per serving: 334 cals, 5.5g fat, (2g saturated), 30g carbs