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Photo of Beef & root vegetable stew by WW

Beef & root vegetable stew

5
Points® value
Total Time
2 hr 20 min
Prep
20 min
Cook
2 hr
Serves
12
Difficulty
Easy
A hearty meat and veg stew that’s just what you need on chilly evenings or weekends.

Ingredients

Calorie controlled cooking spray

8 spray(s)

Beef Braising Steak, Lean, raw

1350 g, diced

Onion

2 large, chopped

Celery, Raw

2 stick(s), sliced

Garlic

3 clove(s), thinly sliced

Beef stock cube(s)

2 cube(s), 1.2l

Carrots, raw

450 g, peeled and cut into an angle

Thyme, Fresh

6 sprig(s)

Bay leaf, dry

3 leaf/leaves

Turnip

240 g, peeled and cut into 2cm pieces

Mushrooms

450 g, halved or quartered

Plain White Flour

35 g

Dijon Mustard

1½ tablespoon(s), level

Instructions

  1. Mist a deep, large flameproof casserole or heavy pot (about 7-8 litres) with cooking spray and set over a medium-high heat. Add the beef in 2-4 batches depending on the size of your pot, making sure not to crowd the pot, and cook for 6 minutes, turning halfway through, until browned. Transfer the beef to a bowl.
  2. Mist the same pot with more cooking spray. Add the onions, celery and garlic and cook, stirring often, for 2 minutes until the veg starts to soften.
  3. Reserve 75ml of the stock, then pour the rest into the pan, scraping the bottom of the pan to loosen any browned bits. Stir in the beef, carrots, thyme and bay leaves, season to taste, and bring to a boil over a high heat. Reduce the heat to low, then cover and simmer for 45 minutes, stirring occasionally.
  4. Stir in the turnips and mushrooms. Cover and simmer for 35-45 minutes until the beef and vegetables are tender. In a small bowl, whisk the flour with the reserved stock. Stir the flour mixture and mustard into the stew and simmer for 2 minutes until slightly thickened, then serve.

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