A hearty aromatic beef stew that is full of flavour and doesn't cost much to cook. Ideal on a cold autumn evening served with dumplings and creamy mashed potatoes or alternatively with thick cut crispy chips.
2 red onions, diced
2 tablespoons vegetable oil
1 clove garlic, diced
450g stewing beef or other cheap cut, cut into bite size chunks
1 beef stock cube, grated
1 tablespoon beef gravy granules
1.2 litres water
2 tablespoons tomato puree
1 teaspoon coarse ground black pepper
1 teaspoon dried sage
1 teaspoon dried thyme
1 tablespoon dried parsley
1 parsnip, peeled and diced
1/2 carrot, grated
1 1/2 carrots, diced
1 sweet potato, peeled and diced
1 handful garden peas
cornflour, as needed
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Fry onions in oil until translucent, add garlic and fry for further 2 minutes then add diced beef. Fry until beef is browned, drain off excess fat and remove mixture from frypan.
Add grated stock cube and gravy granules to a large saucepan, then add water. Return to the heat, add tomato puree and stir until everything is incorporated. Add pepper, sage, thyme and parsley then stir.
Bring to the boil before adding beef and onion mixture, parsnip, carrots, sweet potato and peas and cook on low for 2 hours. Thicken with cornflour if the gravy is too thin.