Bonfire Beef Stew

Name: Bonfire Beef Stew
Ingredients: 500 g Braising beef, cubed; 3 tbsp olive oil; 1 tsp Dried herbs (any you like); 2 Sliced white onions; 1 Small swede, peeled and diced; 1 Large carrot, peeled and diced; 2 parsnips, peeled and diced; 1000 ml beef stock; 2 tbsp worcester sauce; tsp corn flour; 50 ml Arla® Big Milk 2L

This hearty stew takes a couple of hours to cook but is quick to prepare. Once everything is in the pot, leave it to do its magic while you chill with the little ones – easy-peasy!

Ingredients

500 g Braising beef, cubed
3 tbsp Olive oil
1 tsp Dried herbs (any you like)
2 Sliced white onions
1 Small swede, peeled and diced
1 Large carrot, peeled and diced
2 Parsnips, peeled and diced
1000 ml Beef stock
2 tbsp Worcester sauce
tsp Corn flour
50 ml Arla® Big Milk 2L

Instructions

Step 1

Start by heating your oven to 180°C (fan).

Step 2

Heat a frying pan with a drizzle of oil over a high heat. Once it’s nice and hot, sear the beef on all sides, sealing in those lovely juices and flavours.

Step 3

Transfer the seared beef cubes over to a lidded casserole dish.

Step 4

In the same pan you cooked the beef in, add a little more oil and fry the onions for 5 minutes.

Step 5

Sprinkle over your choice of dried herbs and cook for another minute before tipping the onions into the casserole dish with the beef.

Step 6

Staying with the casserole dish now, add the swede, carrots, and parsnips, and season well with salt and pepper.

Step 7

Give everything a good mix up and pour over the beef stock and Worcester sauce, making sure everything is covered (add some more stock if you need to).

Step 8

Put the lid on the casserole dish and put it in the oven for about 2½ hours, leaving the stew to work its magic while you tidy up or just chill.

Step 9

Once the stew has had its two and half hours in the oven, mix the cornflour with the Big Milk in a cup, and then stir this through the stew – this will help the sauce thicken.