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Spring beef and potato stew
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1 tbsp essential Waitrose Vegetable Oil
500g essential Waitrose British Beef Diced Stewing Steak
1 tbsp essential Waitrose Flour
700ml beef stock
1 essential Waitrose Carrot, thickly sliced
400g Jersey Royal potatoes, cut into wedges
1 essential Waitrose Leek, thickly sliced
100g essential Waitrose Spring Greens (or Waitrose Baby Leaf Greens), shredded
25g pack fresh parsley, chopped
1. Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large frying pan and fry the beef until browned. Stir in the flour and cook for 1 minute, add the stock and bring to the boil. Stir in the carrot and potatoes. Transfer to an ovenproof casserole dish, cover and bake for 1 hour.
2. Add the leek and bake for a further 1 hour. Add the greens and cook for 10 minutes. Stir in the parsley and serve.
Typical values per serving:
This recipe was first published in May 2013.