Jo's Homemade Beef Stew (cooked on hob)

500 grams Beef chuck
68 grams Parsnips
80 grams Carrots, raw
118 grams Onions, raw
68 grams Celery, raw
119 gram(s) bell pepper, red, sweet, raw
15 Ml Olivado Extra Virgin Advocado Oil per 100ml
3 serving Lea & Perrins Worecestershire Sauce 5ml serving
1 tbsp Amoy Dark Soy Sauce (by MICHELLEMYBELLA)
0.50 serving Smoked Paprika 2 tablespoons
2 g Plain white flour (UK)
2 tbsp Tesco Tomato Puree Double Concentrate (by SHORTSTUFF007UK)
2 serving Oxo Cubes Beef
113 grams Brussels sprouts, fresh
75 serving Penasol Sangria 100ml

In usually cook this a day in advance of when I want it, stews always taste better when they are cook, left to cool, stored in the fridge when cold for a night. Really brings out the flavour 😆
Reheat thoroughly if eating the next day.

Cut all veg into sensible sizes for stew.
Cut beef into inch size chunks, set beef aside.
Add oil to cast iron pot, add sliced onions, carrots, parsnips and slow fry until starting to soften. Address of veg
Put beef into a plastic bag with plain flour and shake until beef in coated in flour.
Add beef to pot and slightly brown beef.
Crush oxo cubes into small separate bowl, add paprika, soy sauce, Worcestershire sauce and sangria and mix into a smooth paste. Add this to the pot along with brussel sprouts.
Give it all a good stir, turn hob heat down so it simmers away gently.
Let it cook for three to four hours until cooked.

Add 1.5 pints of boiled water, add rsst of ingredients, stir

Serving Size: Serves four people

Number of Servings: 4

Recipe submitted by SparkPeople user SHORTSTUFF007UK.