I’m really looking forward to tonight’s dinner although with the sun shining and the first signs of summer showing it seems a little strange. However a few weeks ago I wanted to make my last stew for the winter, in prep for all the fresh summery salads. This is a dish I will make as a batch to freeze for quick easy meals when time is an issue.
Whilst growing up my mum made the best stew! This was one of my favourite meals, and of course I had to steal the recipe, Thanks Mum! Although back then I would have had chicken and will often do chicken now this version is with beef.
This is another really comforting meal the whole family will love. But please remember when chopping your veg that this is slow cooked so its best to leave them pretty chunky. I unfortunately made this before starting the blog so don’t have many photos of the process but will add next time. If you would like to have chicken just replace the braising beef for trimmed boneless skinless chicken thighs.
Ingredients
Olive oil .5 tbsp
1 medium onion, chopped (200g)
650g braising beef, trimmed of fat and chopped into bite size pieces
2tbs plain flour
Dried mixed herbs
2 carrots, chopped (200g)
1 large parsnip, chopped (200g)
Half a swede,chopped 200g
100g frozen peas
200g dried pearl barley, rinsed
2 each of reduced salt beef, chicken, lamb and vegetable stock cube
Method
1. Heat the oil in a large casserole dish. Cook the onions until translucent. Add the beef and brown, add the flour and stir well.
2. Mix 4 stock cubes at a time in 1 litre of water adding the 2 litres of stock to the pan along with the other fresh root vegetables and pearl barley. Bring to the boil and simmer for 1hr
3. Skim off any froth and fat that you can. Add the frozen peas at the last minute and leave to rest for a day or 2.
Nutrition per portion*
Calories 400
Protein 34g
Carbohydrate 42g
Fat 11g
Fibre 10g
I split mine into 3 containers, each having 2 servings, there will seem to be very little liquid but to save on storage space I add extra when reheating. About 200ml-300ml boiling water per double portion to be added when reheating on the stove to allow for some evaporating whilst cooking.
I will normally serve with Aunt Bessie’s dumplings, each sachet has 4 servings (8 small dumplings, 2 small dumplings per serving will add 160 calories) These should be made as per packet instructions and added once the stew is at boiling point and left to simmer for 30 minutes before serving.
Serve with a dash of mustard or hot pepper sauce stirred through. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.
Nom Nom Nelly's 