During the Whole Life Challenge, we’re going to be sharing some easy and nutritious recipes to help you guys stay on track. These are tried and tested recipes that we come back to time and again to help keep us training hard and recovering well.
Everyone needs a good beef stew recipe to get them through the cold winter months. There are 3 reasons we love this recipe, an adapted Jamie Oliver classic. First, it is incredibly straightforward and quick to prepare. This is critical for any dietary staple since we don’t all have time to spend hours in the kitchen! You need stuff you can throw together at a moment’s notice with just a few ingredients that are easy to get hold of. Second, it is a great way to prepare extra meals for the week. Whip this up on a Sunday and you’ll have plenty left over to take with you to work or to reheat for dinner. This stew keeps incredibly well and tastes even better a day or two after cooking. Finally, it is of course delicious and nutritious. The combination of grass-fed beef and root vegetables provides you with a great profile of protein, carbohydrate, good quality fats and loads of nutrients. Perfect for a post workout dinner!
What You’ll Need
– 1 large white onion
– 1 clove of garlic
– grass fed butter
(Kerrygold is an option you should be able to find at most supermarkets. My personal favourites are from Netherend Farm and Isigny Set Mere, both available on Ocado)
– extra virgin olive oil
– handful of fresh sage leaves (optional)
– 1kg organic, grass-fed beef stewing steak
(DO NOT compromise on the quality of the meat! If you can’t get to a butcher, the best supermarket option, in my opinion, is Duchy Organic, available at Waitrose. Bear in mind that if it doesn’t say it’s grass-fed on the packaging, it is almost certainly grain fed. We don’t want that! If you shop with Ocado, there are a number of other good options including Daylesford and Eversfield farm products, which are both grass-fed and organic.)
– 1kg organic root vegetables
(your choice here. Mix and match between: potatoes; sweet potatoes, squash, pumpkin, carrots, jerusalem artichokes etc. You can vary these depending on your intended use for the stew. If it’s going to be a post-workout meal, you may want to bump up the carbs a little using mostly potato varieties. If you’d rather keep it less starchy, you can use more carrots and squash.)
– 1/2 bottle of full bodied red wine
– 500ml good quality, beef-stock
(again don’t compromise on this. No Bisto cubes. You really want to avoid stocks with strange sounding ingredients and preservatives. I like the liquid stock from Waitrose)
– 1 tin of organic chopped tomatoes
– a good squeeze of organic tomato puree
How to Cook it
This really couldn’t be any simpler. Three quick, easy steps and you’re there!
1) Preheat the oven to 160 degrees. In a casserole pan, sautee the onion, sage leaves and garlic in a good knob of butter and some olive oil until they colour.
2) Add the beef, all the root vegetables, red wine, stock and tomato puree. Season generously with pepper and good sea salt (I like Maldon).
3) Bring to the boil, place a lid on top and place in the oven for 3-4 hours. It is ready when the meat is super tender and falling apart.
In the picture I have added some chopped parsley, garlic and lemon zest on top. This is delicious but the stew stands well enough on its own if you don’t have time for this finishing touch. You can find the original recipe, which I have slightly adjusted, here.