Beef and Bean Stew

A hearty stew, full of flavour which can be made in advance and frozen in batches for a quick satisfying meal. The recipe can also be upscaled to feed a crowd. Serve with wholegrain rice or oven-baked jacket potatoes and broccoli.

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Step 1

Preheat the oven to 180 degrees C/Gas Mark 4.

Step 2

Heat the oil in a large frying pan and fry the onions on medium heat for 7-8 minutes.

Step 3

Add the garlic and beef and cook for a further 10 minutes, stirring occasionally, until the beef is brown on the outside.

Step 4

Add the carrots, celery, mushrooms and pepper. Cook for 5 minutes.

Step 5

Add the tomatoes, half a can of water, the herbs and spices and the crumbled stock cube. Stir to mix.

Step 6

Transfer the contents to an ovenproof dish with a lid and cook in the oven for one and a half hours, stirring occasionally and adding more water if it looks too dry.

Step 7

Add the beans to the stew and return to the oven for a further 15 minutes.

Step 8

Serve with a sprinkling of fresh chopped parsley.

Step 9

Can be frozen in batches to be reheated another day. Keep the carrot batons large for this recipe to avoid them becoming too mushy during the freezing process.