Beef Stew

Country : United Kingdom

1 large onion, roughly chopped

1 tbsp oil

500 g beef shanks, cubed

4 – 5 carrots, peeled and roughly chopped

1 Parsnip, peeled and roughly chopped

1 turnip, peeled and roughly chopped

3 celery sticks, stringy side peeled and roughly chopped

3 potatoes, peeled and roughly chopped

Beef broth, enough to cover ingredients

-   Sauté onion in oil in a stew pot over high heat until translucent.

-   Add beef and brown on all sides.

-   Add all the vegetables and cover with beef broth.

-   Bring to the boil over high heat then lower heat and simmer for 1 ½ hours or until beef shanks fall off the bone and the stew has thickened.