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    Hearty beef and beetroot stew

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    Hearty beef and beetroot stew

    • Preparation time: 15 minutes
    • Cooking time: 2-2 and half hours
    • Total time: 2 hours 15 minutes - 2 hours 45 minutes 60 minutes 60 minutes 15 minutes

    Serves: 4


    400g essential Waitrose British Diced Braising Steak
    3 Oxo Beef Stock Cubes
    1 tbsp plain flour
    1 tbsp olive oil
    2 onions, sliced
    2 carrots, thickly sliced
    1 cinnamon stick
    180g pack Waitrose Sweetfire Beetroot Wedges, cubed
    450g pack Waitrose Cheddar Mash, to serve


    1. Tip the beef into a large bowl then crumble over 1 of the Oxo cubes. Add the flour and toss together well until the meat is evenly coated.

    2. Heat the oil in a large saucepan and cook the meat over a high heat until nicely browned. Remove with a slotted spoon and set aside. Add the onions to the hot pan and cook for 5 minutes until softened and golden.

    3. Return the meat and any resting juices to the pan. Add the carrots, cinnamon stick and 500ml water then crumble in the remaining 2 Oxo cubes. Bring to the boil, cover and simmer gently for 2–2½ hours until the meat is very tender.

    4. Stir in the beetroot and cook for 5 minutes or so until heated through. Serve with the mash.

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    Cook’s tip

    This is ideal for freezing and will keep for up to 1 month. Place individual portions into freezerproof containers then, as and when you need them, defrost and reheat until piping hot throughout.


    Average user rating

    4 stars