Serves 4
This is a delicious meal, warm and comforting on a cold winters evening. It also provides leftovers for a lunch the following day, bonus! People often ask me if they should be avoiding red meat. The science says processed red meats should be avoided but that lean red meat, especially grass-fed beef has its health benefits in small doses. So, I usually eat lean red meat, organic grass-fed, if I can get it, about once per week. It is a rich source of vitamin B12, iron and even has some omega-3s.
In a stew with the health benefits of added veggies this is a perfect choice.
| Ingredients | Method |
| 1/4 cup plain flour 1/2 tsp salt 1/4 tsp freshly ground black pepper 400 gm lean beef stew meat 3 tbsp sunflower oil 4 carrots sliced 1/2 inch 4 stalks celery sliced 1/2 inch 200 ml vegetable stock 75 ml beef stock 2 tsp dried thyme 3 medium potatoes, cut into halves 2 onions, each cut into quarters 200 gm mushrooms, halved | Heat a large pot over medium heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add beef and flour cook 3 minutes, turning to brown on all sides. Add carrot and all remaining ingredients, scraping pan to loosen browned bits. Cover and cook on low heat on the cooker top or in the oven at 160c until beef and vegetables are tender, about 2 hours and 30 minutes. |