Served with tomato coulis, this slow-cooking beef stew simmered with ale and root veg is utterly delicious. Warm up the family with this delicious stew recipe
You can pack this into freezer containers, keeping tomato coulis separate from the beef and vegetables and freeze for up to 1 month. Allow to defrost before reheating.
Woman’s Weekly Cookery Editor, Sue McMahon
- 2level tbsp White Flora (healthy alternative to lard)
- 1.25kg (2¾lb) joint topside (or similar) beef
- Approximately 1kg (2¼lb) prepared root vegetables e.g. carrot, parsnip, turnip and swede, cut into chunks
- 150ml (¼ pint) brown ale
- 150ml (¼ pint) beef stock
- 1 level tsp tomato purée
- Bouquet garni, fresh or dried
- Knob of softened butter
- Freshly chopped parsley, to garnish
For the tomato coulis:
- 1 tbsp olive oil
- 1 large onion, sliced in rings
- 500g (1lb) tomatoes, skinned, deseeded and sliced
- Salt and ground black pepper
- Set the oven to gas mark 3 or 160°C.
- Heat the White Flora in a flame-proof casserole and brown the beef all over. Remove the beef from the pan and add the prepared vegetables. Cover the pan and sweat them for about 7 mins. Then replace the meat, pour round the ale and stock and add the tomato purée and bouquet garni. Tightly cover the casserole dish, and place the pan in the oven for about 1½ hrs, or until the meat is tender.
- When the beef is almost cooked, make the tomato coulis. Heat the oil in a frying pan and add the onion. Cook onion until just brown, then add the tomatoes. Season the mixture, then cover the pan and cook for only 2-3 mins, until the tomatoes are just soft.
- Remove the beef from the casserole and strain the gravy. Place the vegetables in a serving dish. Whisk the softened butter into gravy. Slice the beef.
- Spoon the tomato coulis on one side of the serving plate and arrange the slices of beef on the other, spoon over a little gravy and serve the rest separately. Sprinkle over chopped parsley. Serve with creamed potatoes and a bowl of carrots and peas, if liked.
By Compiled by Sue McMahon, assisted by Iris Harvey. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe
Cooked this? Upload a picture to our Facebook page
Nutritional information per portion
- Calories 600(kcal)
- Fat 20.0g
- Saturates 6.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Loved this recipe? Try these too!
Which day of the week do you do the bulk of your food shopping on?
- Monday 6%
- Tuesday 5%
- Wednesday 5%
- Thursday 12%
- Friday 16%
- Saturday 16%
- Sunday 6%
- Different days every week 17%
- In small bits all through the week 17%
Thanks, your vote has been counted!