Andrew’s Hearty Stew


Fraser's Hearty StewThis traditional hearty stew is a firm favorite with family and friends, and great for those occasions when you don’t want to be tied to the kitchen instead of catching up with friends.

2lb Diced Beef
1 Large Onion - roughly diced
2 Carrots - cut into even sized pieces
1 Small Turnip - cut into even sized pieces
1 Tablespoon  Tomato Ketchup
4 Tablespoons Mushroom Ketchup*
1 Bay Leaf
1/2 Teaspoon Dried Thyme or Couple of Fresh Stalks
1 Tablespoon Plain Flour
3/4 - 1 Pint Beef Stock
Pepper to taste


Brown the diced beef in a hot frying pan with a little oil. You will need to do this in stages so as to maintain the temperature of the pan and evenly colour the beef. Once browned transfer it to a casserole.

Add some more oil to the frying pan and gently brown the onions; you want to get them looking slightly golden but not burned. Add them to the casserole along with the carrots and turnip, thyme, bay leaf, tomato & mushroom ketchup and some pepper but NO salt as the mushroom ketchup is very salty.

Finally add the flower and just enough stock to cover, stir the flower in but don’t worry if there are still some lumps as these will cook out in the oven.

Place the casserole into the oven at 140 C for four hours, giving it a stir every hour or so, it should thicken while cooking, but if you want the gravy thicker it can be thickened with cornflower.

This dish is perfect with new potatoes smothered in melted butter and chives or huge dollops if creamy mash.

* Mushroom Ketchup can be found Sainsbury’s next to the cold meet counter next to the herbs & spices.