As the cold weather approaches, heartwarming meals like soups, casseroles and anything hot is ideal for this time of year and what better than a slow cooked beef stew. With this recipe, I used the brisket cut as it's one of the juiciest parts of the meat and packed full of flavour and perfect for slow cooking.

Prep time: 15-20 mins

Cooking time: 7 hours

Ingredients:

2 large onions

2 parsnips, cubed

2 carrots, cubed

300g Potatoes, cubes

2 tomatoes, chopped

Couple of handfuls of Kale, sliced

Mixed herbs, preferably fresh although dried is still good to use (1 sprig thyme, 1 sprig rosemary, 3 bay leaves)

Couple of handfuls of Kale

1 tbsp tomato puree

2 cups of beef stock or water 

Lightly brown the beef and let rest to one side.

Fry the onions for a few minutes until soft and add the herbs and season with salt and pepper if you wish.

Add the rest of the vegetables to the onions and again soften for a couple of minutes.

Put the beef back into the pan, add the tomatoes and the stock (or water) if needed. On a low heat, simmer the stew for around 6-7 hours.

Alternatively, this can be done all in the slow cooker. Once you have browned the meat, simply put all the ingredients into a slow cooker and cook on a low heat for 7 hours.

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