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.


450g stewing beef

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.

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Try another stew, posh sausage stew

Looking for easy beef recipes? Try our easy cottage pie.