Braised Beef and Garden Vegetable Stew
A hearty, slow-braised beef stew packed with seasonal vegetables — the kind of comforting dish that brings everyone to the table. Simple to prepare yet deeply flavourful, this rustic stew is perfect for family dinners or cosy evenings in.
🛒 Ingredients
15 servings
- 1 kg chuck or blade beef, cut into large chunks
- 4 medium potatoes, peeled and cut into pieces
- 2 carrots, peeled and cut into thick rounds
- 2 turnips, peeled and quartered
- 1/4 small white cabbage, cut into large pieces
- 2 leeks, cleaned and cut into sections
- 1 beef stock cube
- 1 bouquet garni (thyme, bay leaf, flat-leaf parsley)
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- Fresh parsley to serve
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Directions
- 1
In a large pot, brown the beef pieces over high heat with the salt and paprika until well seared on all sides.
- 2
Add the stock cube and bouquet garni, then cover with water. Bring to a boil, reduce heat, and simmer covered for 45 minutes.
- 3
Add the carrots, turnips, and potatoes. Continue cooking for 15 minutes.
- 4
Add the cabbage and leeks, and cook for another 15 minutes, until all the vegetables are tender and the beef is fall-apart soft.
- 5
Remove the bouquet garni, adjust seasoning, and serve hot in deep bowls with fresh chopped parsley.
💡 Chef's Tip
Make this stew the day before for even richer flavours — gently reheated the next day, it tastes even better!
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