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Image for Recipe - Hearty Beef & Beetroot Stew

Hearty Beef & Beetroot Stew

Image for Recipe - Hearty Beef & Beetroot Stew
  • Time preparation 15 minutes
  • cook time 2 hours 30 minutes
  • Serve Serves 4

Looking for an easy to cook winter warmer? We love this beef & beetroot stew!

Recipe provided by Waitrose & Partners
  • 400g diced braising steak
  • 3 beef stock cubes
  • 1 tbsp plain flour
  • 1 tbsp olive oil
  • 2 onions, sliced
  • 2 carrots, thickly sliced
  • 1 cinnamon stick
  • 180g cooked beetroot, cubed
  • To serve
  • mashed potato
  • seasonal vegetables

Tip the beef into a large bowl then crumble over 1 of the stock cubes. Add the flour and toss together well until the meat is evenly coated.

Heat the oil in a large saucepan and cook the meat over a high heat until nicely browned. Remove with a slotted spoon and set aside. Add the onions to the hot pan and cook for 5 minutes until softened and golden.

Return the meat and any resting juices to the pan. Add the carrots, cinnamon stick and 500ml water then crumble in the remaining 2 Oxo cubes. Bring to the boil, cover and simmer gently for 2–2½ hours until the meat is very tender.

Stir in the beetroot and cook for 5 minutes or so until heated through. Serve with mash and veg.

Ingredients

  • 400g diced braising steak
  • 3 beef stock cubes
  • 1 tbsp plain flour
  • 1 tbsp olive oil
  • 2 onions, sliced
  • 2 carrots, thickly sliced
  • 1 cinnamon stick
  • 180g cooked beetroot, cubed
  • To serve
  • mashed potato
  • seasonal vegetables

Method

Tip the beef into a large bowl then crumble over 1 of the stock cubes. Add the flour and toss together well until the meat is evenly coated.

Heat the oil in a large saucepan and cook the meat over a high heat until nicely browned. Remove with a slotted spoon and set aside. Add the onions to the hot pan and cook for 5 minutes until softened and golden.

Return the meat and any resting juices to the pan. Add the carrots, cinnamon stick and 500ml water then crumble in the remaining 2 Oxo cubes. Bring to the boil, cover and simmer gently for 2–2½ hours until the meat is very tender.

Stir in the beetroot and cook for 5 minutes or so until heated through. Serve with mash and veg.

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