2 tbsp olive oil
500g of cubed lean stewing beef or lamb
1-2 medium onions sliced
500ml of stock (beef/lamb/vegetable)
4 chopped carrots
100g button mushrooms
2 tsp dried herbs
Salt and pepper
2 cloves of garlic
1 tbsp of plain flour
Heat the oil in a large pot and brown the meat in batches. Add flour and cook for a few mins.
Remove to a plate. Fry onions and garlic until softened, add carrots, meat and stock bring to
the boil then simmer gently for 1 ½ hours. Add herbs and mushrooms and simmer until
Serve with 3 small potatoes per person and steamed kale/spinach. Refer to dinner plate for
For a richer tasting stew try adding 3 tbsp tomato puree and 1 tin of tomatoes.
Kale is a true superfood and available all year round, rich in B vitamins and calcium. Steam
or stir fry with garlic and ginger. Try kale chips- drizzle some torn leaves with olive oil and
bake in a low oven for 20mins.