Simple beef stew with root vegetables

Phil is showing us three delicious recipes using one of the most popular ingredients: beef, to show us there's more to this meat than mince. This stew is a good autumn dish and really easy to cook. Just simmer and thicken, no need to worry about oven temperatures or sealing meat.

Serves: 2 Preparation time: 30 minutesCooking time: 2 hours.

Ingredients500g good chuck steak, cut into 4m pieces, a little extra fat is fine2 beef stock cubes600ml water, roughly1 large carrot, peeled and chopped into 1cm pieces1 small onion, peeled and finely chopped4 sticks celery, chopped½ small swede, peeled and roughly chopped1 small parsnip, peeled and roughly choppedCouple pinches caster sugar3 tbsp good quality tomato puree2 tbsp Worcester sauce1 tbsp dried thyme55g plain flour55g soft unsalted butter3 tbsp creamed horseradishsalt and freshly ground black pepper

Method1. Place everything into a pan and bring to a simmer.2. Taste and season then turn the heat down and barely simmer, partly covered, for between 2 and 2½ hours.3. Keep checking the meat and do not overcook it or it will be dry and stringy.4. You may need to occasionally top up the liquid with a little extra boiling water to keep the meat covered.5. Mix the flour, creamed horseradish and softened butter together.6. Once the meat is tender, and the stock has reduced somewhat, stir in the flour, horseradish and butter paste. 7. The stew will thicken nicely if gently simmering. If it ends up too thick then add a little water.8. Serve. Yes, it's as easy as that.

Get Phil's recipe for naked beef burgersTry Phil's spiced beef burritos with avocado

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