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Beef, Sweet Potato & Horseradish Stew

A lovely, warming dish, ideal for these cold winter months.

  • Total time: 1 hour 30 mins

Serves: 6


  • 25g of plain flour
    750g of lean stewing beef
    25g of butter
    2 carrots, sliced
    2 parsnips, sliced
    1 onion, chopped
    3 tbsp olive oil
    3 bay leaves
    Several thyme sprigs
    2 tbsp tomato puree
    500g sweet potato, cut into chunks
    1 tbsp dark muscovado sugar
    3 tbsp hot horseradish sauce
    Fresh parsley


  1. Season 2 tbsp plain flour with salt and pepper and use to coat the diced beef. Melt the butter with the oil in a large saucepan and fry the meat in 2 batches until browned, draining with a slotted spoon.
  2. Add 1 chopped onion, 2 sliced carrots and 2 sliced parsnips to the saucepan and fry gently for 5 mins.
  3. Return the meat to the pan and add 3 bay leaves, several thyme sprigs and 2 tbps tomato puree. Add just enough water to cover the ingredients and bring slowly to the boil. Reduce the heat to its lowest setting, cover with a lid and simmer very gently for 45 mins.
  4. Add 500g of sweet potato, cut into chunks, 1 tbsp dark muscovado sugar, 3 tbsp hot horseradish sauce and a handful of parsley and cook for a further 30 mins until the sweet potato is soft and the meat is tender. Check the seasoning and serve scattered with extra parsley.

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