We all love a traditional family recipe so I thought I’d share with you my family’s beef stew recipe. Unfortunately, I no longer eat red meat but you can easily substitute the beef for chicken or even skip out the meat and have just the vegetables and add in a portion of lentils as your source of protein.
Serving: 3/4 persons
- Large saucepan
- Chopping knife
- Measuring jug
- 500g beef chunks or beef steaks (whichever is your preference)
- 4 beef stock cubes
- 4 carrots
- 1 suede
- 1 parsnip
- 2 leeks
- 2 large onions
- 3/4 potatoes
- 2 tbsp balsamic vinegar
- 1 tsp dried parsley
- 700ml boiled water
- Fill a large saucepan with warm water about 2/3rds of the way full, add in 2 beef stock cubes and bring to the boil.
- Dice beef (if not already done) and add to the stock mix, once added turn the heat down to simmer.
- Slice 2 large onions and add to the mix
- Chop carrots, suede and finely chop parsnip, then add to the mix and simmer for 45-50 minutes.
Note: at this point, there can be a froth from the beef which floats at the top of the water, scoop out with a large spoon rather than mix into the dish.
5. Meanwhile, take the measuring jug and add 700ml of boiling water, then take 2 beef stock cubes and meltdown.
6. After 45-50 minutes add the melted stock cubes to the pan and season with salt and pepper to taste. Be careful not to over-do the salt as the flavours will add natural salts to the dish.
7. Add 1 tsp of dried parsley and 2 tbsp of balsamic vinegar, then stir the mixture.
8. Slice 2 leeks, and 3/4 potatoes and add to the mixture, then simmer for a further 30 minutes.
After 30 minutes taste the mixture, take off the heat and serve with a delicious bread roll.