Tasmanian Beef and Root Vegetable Stew
Tender grass-fed beef chuck simmered slowly with earthy swede, sweet parsnip, and carrots in a rich, herby broth.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •heavy-based casserole pot
- •chef knife
- •cutting board
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 24 g
- carbs
- 28 g
- fibre
- 6 g
- protein
- 46 g
- calories
- 520 kcal
Instructions
- 1
Toss the diced beef chuck in plain flour, salt, and black pepper until lightly coated.
- 2
Heat one tablespoon of olive oil in a heavy-based casserole pot over medium-high heat.
- 3
Brown the beef in two batches until deeply caramelised on all sides, then set aside.
- 4
Add the remaining oil, onion, and garlic to the pot, cooking until soft and fragrant.
- 5
Stir through the tomato paste and cook for one minute to deepen the flavour.
- 6
Return the beef to the pot and pour in the beef stock, scraping up browned bits.
- 7
Add the thyme sprigs and bay leaves, bring to a gentle boil, then cover and reduce heat to low.
- 8
Simmer slowly on low heat for one hour until the meat begins to turn tender.
- 9
Add the swede, parsnip, and carrot chunks, stirring to submerge them in the liquid.
- 10
Cover and simmer for another forty-five minutes until the vegetables and meat are fork-tender.
- 11
Discard the thyme stems and bay leaves, adjust seasoning with salt and pepper, and serve.
Chef's tips
Brown the beef in small batches to ensure it caramelises properly rather than steaming in the pot. Adding the root vegetables during the final forty-five minutes prevents them from breaking down completely while infusing their natural sugars into the gravy.
Ingredient substitutions
- swede → turnip or extra carrots
- plain flour → cornflour (gluten-free alternative, stirred into the broth later)
- beef chuck → gravy beef or beef shin
Storage
Store leftovers in an airtight container in the fridge for up to four days; flavours improve over time.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of water or stock until piping hot.
Common mistakes to avoid
- •Crowding the pot when browning the beef, which causes the meat to boil and lose crust.
- •Adding root vegetables at the very beginning, turning them to mush over the long simmer.
- •Boiling the stew vigorously instead of keeping it at a low, gentle simmer.
Serving suggestions
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