When I think of food for the winter, I think of real, hearty dishes like pies, soups and stews with lots of root vegetables. Warm up from the inside out with my easy peesy, spicy beef stew with crispy parsnip shavings.
Prep time: 10 minutes
Cooking time: 1hr/3hrs (the longer the better)
Ingredients to serve 6:
- 800g of braising steak
- 2 tablespoons of wholemeal flour
- 1 beef oxo cubes
- 1 tablespoon of black pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of chilli powder
- 1 tablespoon steak seasoning
- 1 teaspoon on salt
- 1 teaspoon of parsley
- 1 teaspoon of chilli flakes
- 2 cloves of fresh garlic
- 1 onion
- 2-3 carrots
- 100g mushrooms
- 500 ml water
- 1 parsnip
Step 1: Cube the steak and season with black pepper, salt, garlic powder, chilli powder and steak seasoning. Once all is mixed in, sprinkle in a tablespoon of wholemeal flour and mix, making sure all pieces have a fine coating of flour.
Step 2: Spray cooking oil into a large pan, add the cubed steak and cook for 2-3 minutes on a medium heat just to seal in the flavour. Remove from the pan and set to the side.
Step 3: Boil the water and prepare the oxo cube. Add the parsley, chilli flakes and fresh garlic into the oxo mixture and stir.
Step 4: Add the final tablespoon of flour to the pan of steak juices and stir. Slowly add in the oxo mixture, ensuring there’s no lumps from the flour. Turn the heat down low and add the cooked steak, onion, carrots and mushrooms and leave to cook for 1hr/1hr 30 minutes or longer, if you can resist! Add more water if the stew becomes too thick.
Step 5: 5 minutes before you’re about to serve, add the green beans to the stew to ensure they keep their green colour and crunch! Serve with skin on mashed potatoes and the crispy parsnip shavings.
*To cook the parsnip shavings, add some cooking spray to a small pan and lightly fry parsnip shavings (I used a grater to get the shavings) and sprinkle with a little salt and pepper.
Baby, you got a stew going!