Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Beef and ale stew with parsnips
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1kg shin of beef, cubed
- 2 tbsp plain flour
- 2 tbsp sunflower oil
- 2 onions, finely chopped
- 1 stick celery, finely chopped
- 500g parsnips, chunkily diced
- 2 cloves garlic, chopped
- 1 tbsp tomato purée
- 2 bay leaves
- 500ml bottle ale
- 750ml chicken stock
- flat-leaf parsley, to serve
- mashed potato, to serve
Method
- STEP 1
Toss the cubed shin of beef with well-seasoned plain flour. Heat the sunflower oil in a large casserole and brown the beef, in batches, for 3-4 minutes on each side until really golden brown, then scoop out onto a plate. Add the onions, celery and parsnips with a pinch of salt, and cook for 10 minutes. Add the garlic, tomato purée and bay leaves, and cook for 2 minutes before pouring in the ale and chicken stock.
- STEP 2
Return the beef to the pan, season and bring to the boil. Reduce to a simmer, put on a lid and cook for 1 hour 30 minutes before removing the lid to cook for a further 1 hour 30 minutes. The meat should be meltingly tender and the sauce reduced – if not, cook for another 15 minutes. Sprinkle over a handful of chopped flat-leaf parsley and serve with mashed potato.
