There is nothing I enjoy more than a comforting beef stew on these cold days.
If you are working from home this is a handy one, as it is quick to prepare and is cooked in a low oven for 3-4 hours.
This recipe will provide 6 generous portions.
PROTEIN
1 kg (approx) beef – housekeepers cut
VEG
3 large carrots, peeled & chopped
3 cups celery, wash & chopoed
3 medium onions, peeled & quartered
FAT
1 tablespoon extra virgin olive oil
CARB (optional)
Potatoes, peeled and cut into large chunks
SEASONING
Salt, pepper
2-3 teasp thyme – fresh or dried
METHOD
Heat the olive oil in a large oven proof, sauce pan.
Season the beef well with salt and pepper.
Brown the meat until it is good and crispy on all sides – this is key for getting good flavour into the stew. This can take up to 10-15 minutes to do properly.
While the meat is browning, prepare you veg and boil some water in the kettle.
Turn the oven on to 140 C/325 F/Gas 3.
When the meat is well browned on all sides, add all the veg, thyme, and another good pinch of salt.
Cover with boiling water and bring to a simmer.
Put an oven proof lid onto the stew and place in the oven for about 2.5 – 3 hours. It is cooked when the meat is very tender.
If you want to add potatoes, add them to the top of the stew after it has been on the oven for 1.5 hours.
If food cravings, high blood glucose, diabetes, pre-diabetes, or weight, is an issue for you try having the stew without potatoes. This will keep your insulin levels lower which helps with all of the above.