If you have 20 minutes to spare before you go out for a run, then you can make this stew. It takes very little effort and you don’t have to be precise about the measurements either.
Ingredients
- 1 tsp Olive oil
- 400 g Lean stewing beef cut into 3cm pieces
- 1 Onion chopped
- 4 Garlic cloves chopped
- 4 Celery sticks chopped
- 1 tsp Dried mixed herbs
- 8 Baby potatoes halved
- 400 g Tin of chopped tomatoes
- 200 ml Vegetable stock
- salt and pepper
- Chopped fresh oregano to serve
Method
- Heat the olive oil in a large casserole over a medium heat.
- Brown the beef in batches and set aside on a plate. Reduce the heat and add the onion and garlic.
- Cover and cook for 10 minutes, stirring occasionally so that the onion and garlic do not stick to the pot.
- Return the browned beef to the pot. Add the celery, mixed herbs, potatoes, tomatoes and stock.
- Stir well and bring to the boil. Reduce to a low heat, cover and simmer for 1½ hours.
- Meanwhile, put on your runners and go for a jog! When you are ready to serve, season to taste and ladle the stew into warmed serving bowls.
- Sprinkle over the oregano and serve.
