Big Beefy Stew

Preparation info
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By Tom Parker Bowles

Published 2013

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Forget what those idiotic health fascists have to say about red meat. A young child needs it. This is stewed until it falls apart into wonderfully tender strands. Our old friend the sweet potato adds sweetness, as do the ubiquitous carrots.


  • 40 g/ oz unsalted butter
  • 2 tablespoons olive oil


Preheat the oven to 140°C/275°F/Gas 1. In a casserole, heat the butter with the oil and brown the meat in batches over a highish heat; remove the meat and set aside. Reduce the heat to medium.

Add the onions to the casserole and soften for about 5 minutes, then add the carrots,