Ian’s Beef Stew – Covid19 Version

My husband is a great cook, and his favourite time in the kitchen is Sunday, when he works up his famous Sunday roast dinner or, if it’s an especially cold winter day, his glorious slow-cooked stew (not any less famous) and trust me they are finger licking good.

Since this last winter we had very few Sundays together, we didn’t really get a chance to indulge with one of his slow-cooked stews, until yesterday that is. As winter is shown signs on quickly reaching its last days, we decided to jump on the opportunity to get some steamy stew in the oven.

Unfortunately, because of the Covid19 quarantine, products availability is little on the low, so we had to make do with what we had, not that it made any different to the end result – did I mentioned ‘finger licking good’.

I promise to post the full version when we come out of these chaotic times.

Until then – please keep safe!


350 gram diced lamb
350 gram diced beef
3 medium carrots
2 medium white onions
2 medium parsnips
½ cup flour
1 pint beef broth (just over ½ litter)
1 cup red wine
2 tbsp olive oil
3 Garlic cloves
Salt & pepper to taste


Pre-heat the oven to 120℃ (fan) \ 275℉ \ Gas mark 1.
Season the flour with salt & pepper and toss the diced meat till coated on all sides.
Sear the meat in a casserole dish with 1 tbsp of the olive oil, when all sealed remove for heat and set the meat aside.

Cut the vegetables to medium chunks.

sweat the vegetables with 1 tbsp olive oil in the same pot, add the crashed garlic and season to taste.

Add the meat back in and mix gently.

Add in the broth.

top it with as much of the wine just until all covered. Bring to a boil.

Braise in the middle of the oven for 5-6 hours.


Coating the meat with flour helps in keeping the meat moist and thicken the gravy – It can do without.

Any and all root vegetables will work great in this stew – give some a try.

You can use all beef or even substitute the meat with chicken all together.

For vegetarian stew: add more vegetables, lose the meat all together.

For vegetables stew try changing the broth to vegetables broth and the wine to white wine.

This stew goes very well with some mashed potatoes or even on spread- toasted baguette.