Ingredients
1 kg beef chuck (preferably grass-fed), cubed
Salt and freshly ground pepper
3 tbsp extra-virgin olive oil
2 leeks, white and light green parts only, chopped and rinsed
1 tbsp thyme leaves*
2 tbsp Worcestershire sauce
3/4 cup dry white wine
3 1/2 cups low-sodium chicken broth*
4 parsnips, peeled and cut into small pieces*
2 sweet potatoes, peeled and cut into small pieces*
Chopped dill, for serving
*Available at your nearest FairPrice store
Method
- Generously season beef with salt and black pepper. Heat your pot over medium-high, and swirl in 2 tablespoons of oil.
- Add beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot.
- Preheat oven to 178°C. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Add leeks and thyme and cook until leeks are golden, 3 to 4 minutes. Add Worcestershire sauce and wine*, boil until mostly evaporated.
- Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours.
- Remove pot from oven and stir parsnips and sweet potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife.
*You may also substitute white wine for fresh lemon juice. Ladle stew into shallow bowls, sprinkle with dill, and serve! Recipe courtesy of Martha Stewart.
