Island Beef Stew
A slow-simmered beef stew with root vegetables from mixed Island farms, thickened into a rich gravy.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •large pot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 18 g
- carbs
- 28 g
- protein
- 32 g
- calories
- 420
Instructions
- 1
Toss beef cubes in flour and brown in oil in batches over high heat, then set aside.
- 2
Sauté the onion in the same pot until softened.
- 3
Return the beef to the pot and add stock and bay leaf, scraping up the browned bits.
- 4
Cover and simmer gently for 1.5 hours until the beef is tender.
- 5
Add carrots, potatoes and turnip, and simmer a further 30-40 minutes until the vegetables are tender.
- 6
Season with salt and pepper, remove the bay leaf, and serve hot.
Chef's tips
Browning the beef well before simmering builds much of the stew's flavour, so do not rush that step.
Ingredient substitutions
- turnip → parsnip
Storage
Refrigerate up to 4 days or freeze up to 3 months.
Reheating
Reheat gently on the stovetop, adding a splash of stock if thick.
Common mistakes to avoid
- •Boiling too hard, which toughens the beef
- •Adding root vegetables too early so they turn mushy
Serving suggestions
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