
A hearty stew that's perfect for cold winter nights
Serves
2
Prep
15 minutes
Cook
2 hours
Each 554g serving contains
KCal
372
Carbs
35.0g
Fibre
7.0g
Protein
33.0g
Fat
9.5g
Saturates
3.50g
Sugars
12.4g
Salt
0.80g
Portion Fruit & Veg
2
Ingredients
Ingredients
250g lean braising steak, cubed
250g new potatoes
2 tsp seasoned wholemeal flour
1 tsp oil
1 onion, chopped
half red pepper, chopped
1 clove garlic, crushed
1 tsp paprika
1 x 200g can chopped tomatoes
1 tbsp tomato puree
150ml (quarter pint) reduced salt beef stock
Method
- Preheat the oven to 180ºC/160ºC fan/gas mark 4.
- Toss the steak in the seasoned flour. Heat the oil in a flameproof casserole dish, add the steak, then fry for 2–3 minutes until browned all over
- Add the remaining ingredients, bring to the boil, then cover and place in the oven. Cook for 1.5–2 hours, until the meat is tender.
- Serve with plenty of vegetables.
Chefs tips
- You could use lamb, venison or pork in this recipe instead of beef.
- To make a vegetarian version, use tofu in place of beef. Reduce the cooking time by 30 minutes.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
Related recipes

Beef and barley soup
This isn’t just a soup - it's a hearty meal that is ideal for wintry days, all cooked in one pan.
Carbs
31.3g
KCal
259

Beef stew and dumplings
A healthier take on a classic dish, with extra vegetables and a rich gravy.
Carbs
42.1g
KCal
348

Ethiopian beef stew
A spicy beef stew, traditionally served with injera flatbreads.
Carbs
46.5g
KCal
428

Minced beef and vegetable filo pie
A hearty, warming and nutritious dish with a crunchy filo topping.
Carbs
39.6g
KCal
316