Beef and root vegetable stew

Beef and root vegetable stew

beef and root vegetable stew

Your house will smell amazing while this beef and root vegetable stew cooks to perfection.

  • 3½ hrs
  • 6-8
  • Intermediate


  • 160ml flour
  • 1kg prime rib steak
  • 45ml sunflower oil
  • 1 onion, peeled and chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 3 garlic cloves, crushed
  • 10ml ground cinnamon
  • zest of 1 orange
  • 2 bay leaves
  • 250ml red wine
  • 500ml beef stock
  • 3 potatoes, peeled and quartered
  • 200g turnips, peeled and quartered
  • 10 baby onions, peeled
  • 250g packet butternut cubes
  • handful parsley, chopped


  1. Preheat oven to 180°C. Season the flour and toss the meat, shaking off any excess flour. Heat oil on high and brown the meat in batches. Remove from heat and set aside.
  2. Sauté the onion, celery and carrot. Add garlic, cinnamon and zest. Sauté for about 3 minutes then add bay leaves and return the meat to the pan. Add the wine and stock. Transfer to an ovenproof dish and cook in the oven for 2-2½ hours, adding the potatoes, turnips and baby onions after 1 hour. Check the stew every 40 minutes and replenish the cooking liquid with stock or water if required.
  3. Add the butternut 40 minutes before serving. Remove from the oven and scatter with parsley.

Magazine issue date: May, 2018

Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.