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Beef Stew with Lentils and Veggies

Wholesome hearty Winter warmer...

Serve 6

Prep and cook time: 2.5 hours


  • 2 tbsp olive oil

  • 2 onions, quartered

  • 3 cloves garlic, minced

  • 1kg chuck steak, cut into chunks

  • ½ bunch parsley, chopped

  • 2 tbsp thyme, chopped

  • 2 tbsp oregano, chopped

  • 3 bacon rashers, roughly chopped

  • 2 tsp salt

  • 1 tsp cracked pepper

  • 2 tbsp soy sauce

  • 2 tbsp balsamic vinegar

  • 20g butter

  • 1 litre water

  • 1 daikon, cut into chunky pieces

  • 3 potatoes, quartered

  • ¼ jap/kent pumpkin, cut chunky pieces

  • 2 cans lentils, drained

  • 1 tbsp Lainey’s chilli oil

  • 1 ½ tbsp cornflour, diluted in water

  • 1 crusty bread, to serve

  • 20g pecorino cheese (optional), to serve


  1. Bring a cast iron saucepan to a high heat. Add the oil, then onions and garlic. Fry until onions and garlic are golden but not burnt. Next add in the chopped herbs (parsley, thyme and oregano) and cook for a couple of minutes.

  2. Next add the chuck steak and bacon and sauté for about 5 mins. Start adding seasonings - salt, pepper, soy sauce and balsamic vinegar. Toss everything together, making sure the meat is well covered with the seasonings. Add the butter and litre of water, ensuring the meat is fully submerged. Turn the heat down to medium and put the lid on, keeping it at a simmer so it does not boil over. Cook for an hour before adding veggies.

  3. Remove lid, turn heat down to low. Add the veggies (daikon, potatoes and pumpkin) and stir well. Close the lid again and cook for another half an hour.

  4. Add the lentils and keep simmering for another 20 minutes. Stir in the cornflour slurry, making sure the heat is on low. Keep cooking for another 15 minutes. Taste test and adjust for seasoning as required. Once happy, turn off the heat and let it sit for 5 more minutes before serving.

  5. Add grated pecorino cheese (optional) and a good tablespoon of Lainey's chilli oil.

Serve with crusty bread.


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