Beef and parsnip stew

ServeS 8

Ingredients:

3 tbsp olive oil

2 onions, finely chopped

handful of fresh thyme leaves

4 garlic cloves, finely chopped

sea salt and freshly ground black pepper

2½lb (1.1kg) beef round steak, cut into bite-sized pieces

4 large carrots, roughly chopped

5 parsnips, roughly chopped

3 cups hot beef stock

1 tbsp butter

14oz (400g) button mushrooms, any large ones halved

Method:

1 Preheat the oven to 350°F (180°C). Heat the oil in large cast-iron casserole, add the onions, and cook over low heat for 6–8 minutes or until soft. Stir in the thyme and garlic and season with sea salt and freshly ground black pepper. Add the steak and cook, stirring often, for 10 minutes or until browned. Add the carrots and parsnips, then pour in the stock. Bring to a boil, then reduce to a simmer, cover with a lid, and put in the oven to cook for 1 hour.

2 Just before the hour is up, melt the butter in a small frying pan, add the mushrooms, and cook, stirring often, for 5–8 minutes or until golden. Add to the pot and cook for another 30 minutes. Add hot vegetable stock if the stew is beginning to look dry.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large casserole and reheat in an oven preheated to 350°F (180°C) for 30–40 minutes or until piping hot.

Beef and parsnip stew