Beef and Parsnip Stew with Wholegrain Mustard
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Ingredients
- 700 g braising beef, diced
- 3 parsnips, cubed
- 1 onion, sliced
- 1 tbsp wholegrain mustard
- 900 ml beef stock
- 2 bay leaves
Nutrition (per serving)
- Calories
- 382 kcal
- Protein
- 38.9 g
- Carbohydrate
- 16.9 g
- of which sugars
- 7.3 g
- Fat
- 15.8 g
- of which saturates
- 6.1 g
- Fibre
- 5.6 g
- Salt
- 2.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a large casserole and brown the beef in batches for 10 minutes, then lift out.
- 2
Add the onion and cook for 5 minutes, then return the beef with the parsnips, bay leaves and beef stock.
- 3
Cover and simmer gently for 1 hour 15 minutes, stirring occasionally, until the beef is tender and cooked through with no pink remaining.
- 4
Stir in the wholegrain mustard, remove the bay leaves and season with black pepper.
- 5
Serve in deep bowls with crusty bread.
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