Succulent Steak Stew Recipe

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Beef Stew Recipe

The new year brings fresh hope, new resolutions, new routines, and a renewed need to banish the festive blues. A recipe that is always guaranteed to lift our spirits, fill our bellies and ensure that our bodies have a nutritionally balanced one-pot meal is a traditional, succulent steak stew recipe.

This is the perfect recipe for those amongst us that like to throw all of the ingredients into the one dish, leave the oven on low (or slow cooker), go about your daily business, then arrive home to the smell of a good old home cooked dish.

Ingredients

  • 500g of Lean Steak cubed
  • 1 large onion
  • 4 carrots peeled and sliced
  • 1 stick of celery, thinly sliced
  • 1 small suede, peeled and cut into small cubes
  • 6 small or 3 large potatoes, peeled and cut into large chunks
  • 1 tin of chopped tomatoes
  • 2 pints Beef Stock
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Salt
  • 1 tsp Pepper

Method

  1. Place the oven on to a low heat (100c/120c)

2. Place all of the prepared meat and vegetable ingredients into a large casserole dish.

3. Cover with the chopped tomatoes and beef stock.

4. Add the Worcestershire sauce, salt and pepper then stir.

5. Place the casserole dish into the oven and leave for up to 12 hours.

Serving suggestions:

The beauty of stews are their filling nature, the nutrition they bring, and the size of the meal! Whether hosting a party or a large, home meal for family, this succulent stew recipe will make life easy.

Serve with either rustic bread, Yorkshire puddings or dumplings to increase the carbohydrate content and fill you up for even longer. Allowing the beef to simmer in its own juice will allow the flavour and tenderness of the beef to thoroughly permeate the vegetables or dumplings. Traditional steak stew is precisely succulent due to the spices and time left for the ingredients to harmoniously cozy up with one another.

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I was a fat kid, then fat adult. Reached 40 (now 47) and realised life was short and I needed to make changes in order to get the life I wanted.  I followed a healthy eating plan and began to exercise. I then fell in love with feeling good.  I lost 4 1/2 stone which I have managed to keep off and although not slim (size 14 - was 24), I'm now able to take on numerous challenges that I had previously never dreamed possible: I completed a skydive, the Yorkshire 3 peaks and a marathon (6 hours 15). I've just signed up for the 3 national peaks next May. I've been a teacher of Food and nutrition for 20 years and last year retrained in Weight management where I studied Child obesity prevention, behaviour change, pre and post natal nutrition, nutrition for sport and achieved a City and Guilds diploma in Weight Management. I run a weight management group once a week and work with clients 1:1 both online or in person to design weekly food plans which fit around their lifestyles including their physical activity commitments in order that they achieve their optimum performance.  This summer I organised and ran a footy skills club for kids aged 7-14 within the local area with the coaching skills of ex-professional Brazilian player and current Chelsea Youth Coach Gustavo Oliveira. I have just completed a project for the FA working on a healthy eating school project that will be going national later in the academic year. I have produced a publication for youth players aged 12-18 explaining their nutritional needs, pre and post match food choices etc which the FA are currently looking at implementing into their youth development.

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