Beef, Potato & Parsnip Stew

This recipe features in these meal plans: Slow food, Winter Warmers 3.

A delicious winter stew, cooked in a slow cooker till the steak melts in the mouth.


  • 500g of beef stewing steak, fat trimmed and cut into 2cm pieces
  • 10 closed cup mushrooms, quartered
  • 1 large parsnip (approx 445g), peeled and cut into 1.5cm pieces
  • 1 large onion (approx 210g), finely chopped
  • 2 large baking potatoes (approx 470g each), peeled and cut into 1.5cm pieces
  • 2 cloves of garlic, finely chopped
  • 500ml beef stock, prepared according to the packet instructions
  • 1 tbsp tomato puree
  • 2 tsp dried rosemary
  • 1 tbsp olive oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 255 mins
  • Price per person: £1.47
  • Store cupboard: Typical
  • Calories per serving: 531
  • 5-a-day per serving: 1.4
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Beef, Potato & Parsnip Stew photo

771 cooks think so


  1. Preheat the slow cooker, if necessary. Heat the oil in a large saucepan and fry the beef for 5-6 minutes, or until browned. Remove from the pan and set aside.
  2. Add more oil to the pan, if necessary, and fry the onion and garlic for 3-4 minutes, or until soft.
  3. Add the browned beef and fried onion and garlic to the slow cooker and stir in the mushrooms, potato, parsnip, beef stock, tomato purée and rosemary to the slow cooker and cook on medium for 4-6 hours. Check that the beef is tender and season to taste before serving.

Cook's tips

Slow cooking times vary according to the appliance you use. Our cooking time is based on this 170w Morphy Richards slow cooker.

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