Slow-Cooked Beef, Parsnip & Silverbeet Stew

This is proper comfort food for cooler evenings. Tender beef, earthy parsnip and hearty potatoes simmer low and slow in a rich tomato and herb broth. Get it on the stove in the afternoon, or let the slow cooker do the work while you get on with your day.

Serves: 5 | Cooking Time:

From your OrganicBox

  • 500g diced beef
  • 350g potatoes, chopped
  • 200g parsnip, chopped
  • 1 leek, sliced
  • ½ bunch silverbeet, stems and leaves chopped separately
  • 90g mushrooms, sliced

From the pantry

  • 2 cloves garlic
  • 1 tbsp tomato paste
  • 400g tin crushed tomatoes
  • 500ml beef stock
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp Worcestershire sauce
  • Olive oil
  • Salt & pepper

  1. Heat a little olive oil in a heavy saucepan and brown the diced beef in batches. Remove and set aside.
  2. Add leek, mushrooms and chopped silverbeet stems. Cook for 4–5 minutes.
  3. Add garlic and tomato paste and cook for another minute.
  4. Return beef to the pan and add potatoes, parsnip, tomatoes, stock, herbs and Worcestershire sauce.
  5. Bring to the boil, then reduce to a very gentle simmer.
  6. Cover and cook for approximately 1½–2 hours, or until the beef is tender. Add a little extra water if needed.
  7. Chop the silverbeet leaves and stir through for the final 10 minutes.
  8. Season and serve in big bowls.

Slow cooker: Brown the beef first if you have time, then cook everything except the silverbeet leaves on LOW for 6–7 hours. Add leaves for the final 20 minutes.

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