Wintery Beef Stew and Potatoes

This recipe originally came from my mum and it always makes me think of being warmed up during cold winters when I was little.

To serve 2-3 people you will need:

500g of lean beef chopped into chunks
1 tbsp of oil
1 large onion, chopped
2 celery sticks, chopped
2 large carrots, chopped
1 tsp thyme
1 tsp parsely
1 tsp mixed herbs
1 garlic clove, crushed
2 tbsp plain flour
500ml of beef stock
2 tbsp of Worcestershire sauce
1 tbsp balsamic vinegar
Sea Salt and Black Pepper to taste

You can also add any other veg you want to this such as swede, parsnip or leeks to bulk it up.

First add the oil to a large pot and heat gently. Whilst this is heating up toss the meat with the flour until its dusty and add to the pan once hot. Fry the meat until it's browned all over.

Add the onion, garlic, celery, carrots and any other veg to the meat and cook for a few minutes until the onions start to look soft.

Add the stock, Worcestershire sauce, balsamic vinegar and all herbs and spice as well as salt and pepper to the pot. Cover and let this simmer at a low temperature for at least 2 hours. I usually try to leave it for 2.5 to 3 hours if I have time. This way the meat is very tender and the gravy nice and thick.

If you want a richer sauce you can also add some red wine but I usually don't bother with this.



I serve with some sauteed herby potatoes and steamed green veg for a filling and relatively healthy winter meal.

A great winter warmer!