Beef and Jerusalem artichoke stew
This stew is perfect if you find yourself with time during the day but are always rushing about in the evenings racing to make dinner.
Once you have chopped all the vegetables (which does take some time), you can let the stew cook for up to six hours (although it will be ready after three hours). The beef is a good source of protein and iron, and there's plenty of healthy vegetables included. If you can't find Jerusalem artichokes use potatoes instead, and you can substitute the red wine for stock, if you prefer.
Prep time: 15 mins
Cooking time: 4 hrs
Total time: 4 hrs 15 mins
Ingredients (Serves 4)
- 900g lean beef steak, diced
- Flour to dust
- 6 shallots, peeled and quartered
- 3 large carrots, diced
- 3 Jerusalem artichokes, peeled and diced
- 3 parsnips, diced
- Half a butternut squash, diced
- Handful of fresh sage
- 500ml red wine
- 300ml beef stock
- 2 tbsp tomato puree
- Salt and freshly ground pepper
Preheat the oven to 150°C/Gas Mark 2.
Prepare and cut all of the vegetables as per the ingredients list.
Toss the meat in the flour and place in a casserole dish with the vegetables.
Add all the other ingredients, cover with a lid and cook in the oven for up to 4 hours.