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    Spring beef and potato stew

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    Spring beef and potato stew

    • Total time: Ready in 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 4


    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 180ÂșC, 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.

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