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Beef and Vegetable Stew Recipe

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1 onion

1 carrot

1 parsnip

1 swede (rutabaga) or turnip

2 all-purpose potatoes

250 g (9 oz) sweet potato

1 celery stalk

100 g (3½ oz) button mushrooms

2 thick rindless bacon slices, roughly chopped

1 kg (2 lb 4 oz) beef blade, skirt steak or chuck steak, cut into 4 cm (1½ inch) chunks

2 garlic cloves, chopped

1 teaspoon dried oregano

400 ml (14 fl oz) good-quality beef or chicken stock

400 g (14 oz) tin chopped tomatoes

2 tablespoons tomato paste (concentrated purée)

60 ml (2 fl oz/¼ cup) red wine

1 small handful flat-leaf (Italian) parsley, chopped


1. Peel the onion, carrot, parsnip, swede, potatoes and sweet potato and cut into 4 cm (1½ inch) chunks. Cut the celery into 4 cm (1½ inch) chunks. Wipe the mushrooms clean and slice in half.

2. Put the vegetables in a slow cooker with the bacon and beef. Scatter the garlic and oregano over.

3. In a bowl, mix together the stock, tomatoes, tomato paste and wine, then pour over the beef mixture. Season well with sea salt and freshly ground black pepper. Cover and cook on high for 4 hours, or until the meat and vegetables are tender.

4. Ladle into serving bowls, sprinkle with the parsley and serve.