We all love a hearty stew to warm us up in the colder months. Serve with bread or roasted root vegetables. Everything is cooked in one pot, so there is less washing up!
Ingredients
1 large potato
1 large onion
2 carrots
2 cloves garlic
1 x 15ml spoon vegetable oil
400g diced casserole beef (you can use braising or stewing steak but this
may take longer than an hour to cook)
1 x 400g can chopped tomatoes
1 x 15ml spoon tomato purée
1 x 400g can cooked chickpeas
300ml water
1 x 5ml spoon dried mixed herbs
Black pepper (optional)
Sprig of fresh rosemary
1 bay leaf
Equipment
Weighing scales
Vegetable peeler
Chopping board
Sharp knife
Garlic press
Large ovenproof saucepan with lid
Wooden spoon
Measuring spoons
Can opener
Measuring jug
Oven gloves
Instructions
- Preheat the oven to 180°C/160°C fan or gas mark 4.
- Wash and peel the potato and carrots. Chop the carrots into 1cm slices and the potato into 2cm pieces.
- Peel and finely chop the onion.
- Crush the garlic cloves. Finely chop the rosemary.
- Heat the oil in the large saucepan and add the crushed garlic and chopped onion.
- Add the diced beef and stir until the beef is brown.
- Add the chopped potato and carrots and cook for 5–10 minutes stirring regularly.
- Add the chopped tomatoes, tomato purée, drained chickpeas, water, black pepper to taste (if using) and herbs.
- Bring to the boil. Place the lid on the saucepan and place in the middle shelf of the oven for 1 hour. Stir occasionally.
Skills used include:
Weighing, measuring, peeling, chopping, crushing, boiling/simmering, frying and baking.
Top Tips
- Make sure you take out the bay leaf before serving.
Something to try next time
- If you have more time you can turn the oven down to 160°C/140°C fan or gas mark 3 and cook for around 2 hours. The slower you cook the stew, the more tender the meat will taste.
Prepare now, eat later
- As the stew takes at least 1 hour to cook (plus chopping and preparation time) you can prepare the stew in advance and refrigerate for 24 hours and then cook as per the recipe.
