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Family Run, Award-Winning Greengrocer, Est. 2009

Hearty Beef Stew with Root Vegetables

Hearty Beef Stew with Root Vegetables


  • 500g diced beef
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 turnip, peeled and chopped
  • 2 tablespoons tomato paste
  • 4 cups beef stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

  1. In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown it on all sides. Remove the beef and set it aside
  2. In the same pot, add chopped onion and cook until translucent
  3. Add minced garlic and cook for another minute until fragrant
  4. Stir in tomato paste and cook for 2-3 minutes
  5. Return the browned beef to the pot along with chopped carrots, parsnips, potatoes, and turnip
  6. Pour in the beef broth and add dried thyme and rosemary. Season with salt and pepper
  7. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through
  8. Taste and adjust seasoning if needed
  9. Serve the hearty beef stew in bowls, garnished with chopped fresh parsley.