CHUNKY BEEF AND VEG STEW

cals 520 fat 20g protein 74.9g carbs 12.6g serves 4 This is a great one for batch cooking and storing in the fridge for a busy week. Once it’s prepped, you can sit down, relax and come back later to serve up. INGREDIENTS

1½ tbsp olive oil • 4 large shallots, halved • 3 carrots, cut into thirds • 3 garlic cloves, bashed and left whole • 3 celery sticks, cut into thirds • 1.25kg stewing beef, cut into 3cm chunks • 1 aubergine, cut into 2cm chunks • 1 tbsp tomato puree • 1 star anise • 1 bay leaf • 1 jar of roasted peppers, roughly chopped • 1 ltr beef stock • 200g chestnut mushrooms, roughly sliced

To serve: large bunch of parsley, roughly chopped • cooked rice

METHOD

1. Heat ½ tbsp olive oil in a large saucepan or hob-proof casserole dish over a medium heat, add the shallots, carrots, garlic and celery and fry gently for about 5 mins.

2. Heat another ½ tbsp oil in a large frying pan over a high heat. Add half of the meat and fry for 5 mins until dark brown. Transfer the browned meat to a plate and repeat with the remaining oil and beef.

3. When the vegetables are starting to soften, add the aubergine, tomato puree, star anise and bay leaf and stir-fry for a further 2 mins. Add the meat along with any juices, then the roasted peppers and stock.

4. Bring to the boil, then simmer for 2 hrs, adding a little extra water if it starts to look dry. Add the mushrooms and continue to cook for a further 15 mins, or until the meat is meltingly tender and the mushrooms are cooked through. Stir through a load of parsley and serve up with a pile of rice.