Classic Winter Stew

A classic stew recipe with slow cooked beef and healthy winter vegetables

Serves 4

Prep: 15mins

Cook: 2 hours

Calories per serving: 440kcals



  • 750g stewing beef, chopped into bite-sized pieces
  • 2 tablespoons of plain flour
  •  3 tbsp olive oil
  • 2 cloves garlic, crushed
  •  1 medium onion, peeled and finely chopped
  • 3 sticks of celery, chopped into chunks
  •  200g swede, chopped into chunks
  • 1 large carrot (about 150g) , chopped into chunks
  • 1 large parsnip (about 150g) chopped into chunks
  • 500ml beef stock
  • 150ml full bodies red wine (optional)
  •  3 tablespoons of thyme (or add any other desired herbs to taste)
  • Salt and ground black  pepper to taste
  • Jacket potatoes and steamed broccoli to serve



  1. Preheat the oven to 180C/350F/Gas 4 and make sure you have a large, ovenproof casserole dish to hand
  2. Heat the oil in the casserole dish and fry the beef until brown, sprinkle over the flour and cook for a further 3 minutes
  3. Add the garlic and all of the vegetables and fry for 2 minutes
  4. Stir in the stock, wine and herbs, season with seasoning to taste
  5. Cover with a lid and cook in the oven for 2 hours (or until you get back from your walk!). Serve with jacket potatoes and steamed broccoli.