Fridge Friend Recipes
Beef Stew for Bonfire Night recipe
A hearty British beef stew with root vegetables and thyme, perfect for a cold Bonfire Night supper.
150 min · Medium · British Jump to method
Ingredients
- 750 g beef chuck
- 1 large onion
- 2 carrot
- 300 g swede
- 2 medium potato
- 2 cloves garlic
- 2 tbsp plain flour
- 800 ml beef stock
- 1 tbsp tomato puree
- 2 tsp thyme
- 1 bay leaf
- 1 tbsp vegetable oil
- to taste salt
- to taste black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 491 kcal |
| Protein | 35 g |
| Carbohydrates | 31 g |
| Fat | 24 g |
| Saturated fat | 9 g |
| Fibre | 5 g |
| Sugar | 5 g |
| Sodium | 620 mg |
Why this works
Hearty, protein-rich stew with moderate carbohydrate content and relatively high sodium and saturated fat from beef and stock.
High-quality protein and iron. Beef chuck provides substantial protein, haem iron and vitamin B12, which support muscle maintenance and normal red blood cell formation.
Vegetable micronutrients. Carrot, swede, onion and potato contribute vitamin C, potassium and carotenoids, along with some fibre.
Sodium and saturated fat watchpoint. Beef stock, added salt and beef chuck increase sodium and saturated fat, which may be a concern if eaten frequently.
Method
- Heat the vegetable oil in a large casserole dish over a medium-high heat.
Let the oil shimmer rather than smoke; if it starts smoking, the pan is too hot and will give the stew a bitter edge.
- Brown the beef chuck in batches, then set aside.
Leave a little space between the pieces so they sear properly instead of steaming, and turn them only when a deep brown crust has formed.
- Add the onion and cook for 5 minutes until softened.
Soften the onion until it looks translucent and just starting to take on colour at the edges, not browned, otherwise it can turn sweet-bitter.
- Stir in the garlic and plain flour and cook for 1 minute.
Keep the garlic moving so it does not catch, and let the flour look sandy and slightly nutty before adding liquid to avoid a raw taste.
- Add the tomato puree, beef stock, thyme and bay leaf, then return the beef to the pan.
Stir well to scrape up any browned bits from the base, as these will enrich the gravy; the stock should hit a hot pan with a gentle sizzle.
- Bring to a simmer, cover and cook on a low heat for 1 hour 30 minutes.
Once it reaches a few lazy bubbles, reduce the heat immediately so the surface barely moves, which keeps the beef tender rather than stringy.
- Add the carrot, swede and potato, then cook for 35 to 40 minutes until the meat and vegetables are tender.
Cut the vegetables into fairly even chunks so they finish at the same time, and check that a knife slips in with little resistance before serving.
- Remove the bay leaf, season with salt and black pepper, then serve hot.
Taste only after the salt has dissolved and the stew has had a minute off the heat, so the seasoning reads clearly without becoming harsh.
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