Slow Cooked Beef Stew
- 10-30 minutes to prepare
- 60+ minutes to cook
- Makes 2 adults and 2-3 childrens portions
- Can be frozen
- Ingredients
- How to make
Ingredients
For the stew:
400g beef stewing steak
1 onion
1½ tsp cinnamon
A few grinds of black pepper
320ml water
300g (about 2) sweet potatoes
For the mash:
2 carrots
Half a celeriac
400g (6 medium) new potatoes
How to make
For the stew:
Step 1
Pre-heat the oven 160C / gas mark 3. Choose an ovenproof dish where the beef will fit in no more than 2 layers. Put the diced beef, onions, cinnamon, black pepper and water into the ovenproof dish with a tight fitting lid (or cover with foil)
Step 2
Cut the beef into 2cm cubes, chop the onion and peel and chop the sweet potatoes into 2cm cubes
Step 3
Slow cook for 3 hours. Check and stir the stew half way through the cooking time and make sure there is enough water just covering the beef. Add more water if needed to keep the beef covered
Step 4
After 3 hours, add the sweet potato and cook for a further 45-55 minutes until the sweet potato is tender
For the mash:
Step 1
Put the potatoes in a pan of water and bring to the boil for 10 minutes
Step 2
Pre-heat your oven to 170°C / 150°C fan / gas mark 3. Peel and slice the carrots into 2cm thick slices, chop the celeriac into 3cm cubes and quarter the new potatoes
Step 3
Add the carrots and celeriac to the potatoes and boil for a further 20 minutes or until the vegetables are tender
Step 4
Mash or smooth the vegetables to the required consistency
Recipe notes
The beef stew can be served as it is for adults and toddlers. It should be soft enough to mash for babies from 10 months. Otherwise use a hand blender to puree the food to the right texture for younger babies from 7 months.
