Recipes by type‎ > ‎Meat‎ > ‎

Winter beef stew

This can be made with left over roast beef.  If the roast beef has been cooked rare, so much the better.  
  • left over roasted beef - as much as you can spare
  • half onion
  • 2 tbsp olive oil
  • 1 carrot, diced
  • 1 parsnip, diced
  • half bottle passata
  • 1 pint beef stock
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 2 tsp fennel seeds
  1. Fry the onion in the olive oil until golden. 
  2. Meanwhile, slice the beef lengthwise, about 1 cm thick.  Add it to the onion and stir well.  
  3. Add the carrot, parsnip and coat well in the oil.  
  4. Add the passata, beef stock, garlic, bay and fennel seeds.
  5. Bring up heat until it starts bubbling, then transfer to a medium-hot oven, covered. Stir occasionally to check it does not dry out.  A dash of red wine might add a little more cheer, but not so much that the dish gets drunk.