Lean Beef Stew



2 tbsp olive oil

1kg lean stewing beef

2 large celery stalk, chopped

1 brown onion, chopped

2 large carrots, chopped

3 medium potatoes, cut into chunks

6 cups beef stock

2 cans x 410g tomato condensed soup

3 tbsp Worcestershire sauce

2 tbsp mixed dried herbs

1/2 butternut pumpkin, cut into chunks

2 turnip, cut into chunks

1 cup green beans


1.  In a large saucepan, heat oil on medium-high.  Brown the beef, in batches.  Transfer browned beef to a plate.  Add onion and  celery to saucepan and cook until onion is softened.

2.  Return beef to the pan.   Stir in stock and tomato condensed soup, Worcestershire sauce and herbs.  Bring to a boil, then reduce heat, cover and simmer for an hour and a half.

3.  Add potatoes, carrots and turnips.  Simmer gently for 20 minutes; add pumpkin and green beans and simmer for 15 minutes more.

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