Beef and vegetable stew recipe

When the temperature starts to drop, there’s nothing quite like a hearty stovetop stew. This comforting beef stew is sure to be a hit with the family.

Serves: 4-6 people
Prep time: 15 minutes
Cooking time: 2 hours


1 tbs olive oil
2 onions, chopped
3 garlic cloves, chopped
1kg chuck beef, trimmed, cut into chunks
2 tbs plain flour
2 tbs tomato paste
1 cup red wine (or use stock)
2 cups beef stock
2 parsnips, peeled, chopped into chunks
2 carrots, chopped into chunks
300g frozen baby green beans


  1. Heat oil in a large saucepan or flameproof casserole dish. Add onions and garlic and cook over medium heat for 5 minutes, stirring, or until softened. Toss meat with flour and add to saucepan.
  2. Add tomato paste, wine, stock, parsnips and carrots. Stir to combine and bring to the boil. Cover with lid and reduce heat to low.
  3. Cook for 1½- 2 hours or until meat is very tender. Stir through green beans and heat.

Note: This recipe is extra easy because you don’t need to brown the beef. You can also use beef or lamb for this recipe.

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