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Beef & Root Vegetable Stew – MCO Weekly Recipe

By July 1, 2019Meat, Recipe


Serves 6

  • 1 tablespoon olive oil.
  • 1kg Beef Steak, cut into 5cm pieces.
  • 1 brown onion, chopped.
  • 1 large carrot, coarsely chopped.
  • 2 sticks celery, coarsely chopped.
  • 1 tablespoon plain flour.
  • 330ml bottle apple cider.
  • 1 cup (250ml) beef stock.
  • 6 sprigs thyme.
  • 2 dried bay leaves.
  • 1 turnip, peeled, coarsely chopped.
  • 2 parsnips, coarsely chopped.
  • 150g brown mushrooms, halved.
  • 2 tablespoons flat-leaf parsley, finely chopped.
  • Stone Baked Sourdough bread, to serve.


Preheat oven to 150C. Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Season beef and cook, in 2 batches, for 5 mins or until browned. Transfer to a plate.

Heat the remaining oil in the same pan. Cook the onion, carrot and celery for 10 mins or until lightly caramelised. Add flour and cook, stirring, for 2 mins. Gradually stir in the apple cider and stock. Add the thyme and bay leaves. Season. Bring to the boil. Cover and bake for 2 hours, adding the turnip, parsnip and mushroom in the last hour of cooking, or until the beef is tender.

Stir through the parsley. Serve the beef stew with the bread.

Author Melissa

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