Beef Stew

Ingredients

• 700 g lean beef (5 % fat), cubed (serves 4)
• 2 medium onions, sliced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 300 g mushrooms, halved
• 1 beef stock cube
• Black pepper, to taste
• A few sprigs fresh thyme and/or rosemary (or 1 tsp dried)
• Optional: a glass of red wine or a can of Guinness, added to the cooking liquid
• 1 tbsp olive oil, for browning
• Mash (e.g. a 2-minute instant mash) or potatoes — roasted, microwaved or air-fried — to serve

Method

1. 1Pat the beef dry and season with black pepper. Heat the olive oil in a heavy pot and brown the beef in batches, 2–3 min per side. Set aside.
2. 2In the same pot, soften the onions and celery for 4–5 min, then add the carrots and mushrooms and cook for 3 min more.
3. 3Pour in the wine or Guinness, if using, and let it bubble for 1 minute.
4. 4Return the beef to the pot, crumble in the stock cube, add the thyme and/or rosemary, and add just enough water to cover.
5. 5Cover and simmer on low for 1.5–2 hrs — or pressure-cook 35 min, or slow-cook on low for 6–8 hrs — until the beef is fork-tender.
6. 6Serve 2 portions with mash or potatoes of your choice. Cool the remaining 2 portions and refrigerate — they become Day 3 Beef & Potato Soup.