Horseradish beef and root vegetable wine stew

Throw the ingredients into a casserole dish and let them gently simmer away in the oven, for a delicious warming meal.

Serves 6 • Ready in 2hrs 30mins

2tbsp plain flour

2tbsp hot horseradish sauce

750g chuck steak, cut into large cubes 2 onions, chopped

3 garlic cloves, crushed

3 parsnips, peeled and quartered 1 small butternut squash, peeled and cut into large cubes

3 medium fresh beetroot, scrubbed and cut into wedges 600ml beef stock

300ml red wine

2tbsp sundried tomato paste a few sprigs of thyme

10 sage leaves finely grated zest of 1 lemon mashed potato, to serve

1 Heat the oven to 180C/Gas Mark 4. Mix together the flour and horseradish sauce and season generously. Toss the beef through the mixture and put in a large, lidded casserole dish.

2 Add the onions, garlic, parsnips, squash and beetroot. Mix well.

3 Add the beef stock, wine, tomato paste and thyme sprigs. Stir well.

4 Bring to the boil on the hob then cover and cook in the oven for 2hrs until the meat and vegetables are tender.

5 Serve sprinkled with fried sage leaves and lemon zest, and mashed potato.

6 To freeze the stew, complete the recipe to the end of step 4. Cool completely and freeze in a plastic lidded container for up to 1 month. Defrost the stew overnight in the fridge. Return it to the casserole dish and place in a 180C/Gas Mark 4 oven for 50mins until piping hot.

Per serving: Cals 375, Fat 9g,

Sat fat 3g, Carbs 27g