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BEETROOT & BEEF STEW
By Katie Jenson-Hull / The Radiant Nutritionist
It’s time to dust off your casserole dishes and grab your ingredients. Nourishing and hearty stew season is here. Casseroles, stews and one pot wonders are my all time favourite way to cook. Slowly cooking everything in one pot allows all the ingredients to create a delicious wholesome dish for all the family. This style of cooking is a wonderful way of all the nutrients cooking together to create a meal that is so tender and easily digestible.
This beetroot and grass fed beef stew is super nutrient dense. Full of fibre, protein, healthy fats, vitamins and minerals. Make it on the weekend and save a portion for nights when you need something warming with minimal effort.
800g grass fed beef stewing pieces
2 bay leaves
Small handful of fresh thyme sprigs
4 medium sized beetroot peeled and cut into chunks
2 carrots chopped
2 red onions sliced
1 tbsp plain flour
2 cloves garlic
2 tbsp creamed horseradish
1L beef stock
2 cups Baby potatoes
2 stalks celery chopped
¼ cup pearl barley rinsed
1. Add the beef to a pan with a little ghee or olive oil. Cook all sides for 5 minutes.
2. Add the flour, onions, garlic, celery, carrots, seasoning and beetroot and saute for 5 minutes.
3. Pour in the stock, add the bay leaves, the horseradish and thyme. Bring to the boil and reduce. Allow to simmer on a low heat for 1 hour in total.
4. Add the potatoes and and barley half way through and allow to cook for a further 30 minutes. Check the cooking instructions of the barley and adjust timing as stated.
Serve and enjoy! Don’t forget to try and keep an extra portion to feed the freezer or for a later date.