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Homemade Beef Stew

This Homemade Beef Stew is one of those easy casserole recipes.

We used topside in this old fashioned beef stew because it is lean. You could use brisket or chuck and cook it for longer. If your meat is fatty, it is worth making this easy beef stew recipe ahead of time and then chilling it - then skim the fat off the top. Meal planning tip: use leftovers for a Beef Pie.

Easy

Preparation time: 20 minutes

Cooking time: 1½ - 2 hours

Serves: makes 2 meals for 4 - 6 each

Ingredients:

4½ lbs / 2kg beef , cut into inch / 2½ cm cubes

3 large onions, diced

2 cloves garlic, crushed

1 inch / 2½ cm piece ginger, grated

1 tablespoon fresh rosemary

8 oz / 250g parsnips, peeled and cut into chunks

8 oz / 250g carrots, peeled and cut into chunks

2 - 3 cups beef stock - can be made with a stock cube

It is worth using a large casserole pan (with a lid) that can be used on the hob as well. This saves on washing-up.

Method:

Heat the oven to 350° F / 180° C.
Brown the beef in 4 - 5 batches. It does not have to be cooked all the way through, but make sure that it is well browned on each side as this gives flavor to the dish. Keep on one side.
Brown the onions until they look slightly caramelized. Again, this adds flavor to the dish.
Add the garlic, ginger and rosemary to the onions. Fry for a minute.
Add the meat back to the casserole dish. Add 2 cups of beef stock.
Place the lid on the casserole dish and bake for 1 - 1½ hours, until the meat is quite tender. When it is almost ready, add the parsnips and carrots. Cook for another ½ hour.
Serve with rice or mashed potatoes and green vegetables.

Budget meal planning tip: use leftovers from your homemade beef stew for Beef Pie Recipe.