Ingredients

Stew

• 800g beef chuck steak, cut into 3cm cubes
• 2 tbsp olive oil
• 1 brown onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, sliced
• 3 carrots, sliced
• 2 parsnips, chopped
• 4 medium potatoes, peeled and cubed
• 250g mushrooms, halved
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 cups beef stock
• 1 cup water
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme
• 2 bay leaves
• Salt and cracked black pepper

To Serve

• Dollop of natural Greek yoghurt (or sour cream)
• Fresh parsley
• Fresh rosemary sprig

Method

1. Heat olive oil in a heavy casserole dish or Dutch oven.
2. Season beef with salt and pepper and brown in batches. Remove.
3. Cook onion, celery and garlic for 5 minutes until softened.
4. Stir in tomato paste and cook for 1 minute.
5. Return beef to the pot.
6. Add stock, water, Worcestershire sauce, rosemary, thyme and bay leaves.
7. Simmer gently for 90 minutes.
8. Add potatoes, carrots, parsnips and mushrooms.
9. Continue cooking for another 45–60 minutes until the beef is falling apart and vegetables are tender.
10. Remove bay leaves and season to taste.

Serve topped with a spoonful of Greek yoghurt, chopped parsley and a sprig of rosemary.