Meat-based recipe
Earthy beetroot gives this slow-braised beef stew a deep colour and gentle sweetness. Add the beetroot part-way through cooking so it becomes tender while keeping enough shape to stand out among the carrots and beef.
Ingredients
- 700g, cut into 3cm cubes Stewing beef
- 400g, peeled and cut into 2cm chunks Raw beetroot
- 2, sliced thickly Carrots
- 1, chopped Onion
- 2 cloves, chopped Garlic
- 1 tbsp Tomato purée
- 1 tbsp Plain flour
- 650ml, hot Beef stock
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 1 tbsp Oil
- to taste Salt and black pepper
Equipment
Heavy lidded casserole · Sharp knife · Food-safe gloves (optional)
Method
- Heat the oven to 160°C (140°C fan). Wear gloves if you want to avoid beetroot staining. Pat the beef dry, season and brown in batches in hot oil in a flameproof casserole. Transfer to a plate.
- Cook the onion in the casserole for 5 minutes until softened. Add garlic and tomato purée and stir for 1 minute, then stir in the flour.
- Gradually add the hot stock, scraping the base. Return the beef with juices, thyme and bay. Bring to a gentle simmer, cover and cook in the oven for 60 minutes.
- Stir in beetroot and carrots, cover and cook for another 60–75 minutes until the beef yields easily to a fork and the beetroot is tender when pierced. Check after an hour; continue in 15-minute intervals if needed.
- If the gravy is thin, simmer uncovered on the hob for 5–10 minutes. Remove bay and thyme stems, taste and adjust seasoning. Rest briefly before serving.
Allotment tip
Cut beetroot into even chunks and keep them separate from pale chopping boards if staining is a concern. Do not add it at the beginning or it may become overly soft.
Serving suggestions
Serve with mashed potatoes, boiled potatoes or crusty bread. A spoonful of horseradish at the table suits the earthy beetroot.
Seasonal allotment note
Use autumn beetroot fresh from the plot or stored roots through winter. Small to medium roots are easier to peel and cut evenly.
Ingredient swaps
Use cornflour mixed with cold water instead of wheat flour, or omit thickener for a lighter broth. Parsnips can replace carrots; add them with the beetroot.
Allergens: Gluten (plain flour)
Storing leftovers
Cool promptly and refrigerate within 2 hours; eat within 48 hours or freeze in portions. Defrost in the fridge and reheat once until steaming hot throughout.