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Hearty beef and beetroot stew
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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.
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.
Typical values per serving:
This recipe was first published in November 2013.