• 500g diced beef or braising steak
  • 2 tbsp plain flour
  • 2 tsp thyme
  • 1 tsp oregano
  • 0.5 tsp mixed herbs
  • 250g peeled, diced potatoes in 1 inch chunks
  • 3 diced carrots
  • 1 large leek, sliced
  • 250g diced swede in 1 inch chunks
  • 3 parsnips, diced
  • 1 pint beef stock or gravy
  • 1 can of oxtail soup
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • 250ml water or red wine (optional)


  • STEP 1
    Put flour, thyme, oregano, mixed herbs, salt and pepper and beef into a ziplock bag. Shake until beef is thoroughly coated in flour and seasonings.
  • STEP 2
    In a large saucepan or casserole dish suitable for the hob, heat 2 tbsp oil over medium high heat and tip in the beef and brown for 3-4 minutes. Use water or red wine to deglaze the bottom of the pan if it sticks.
  • STEP 3
    Add all vegetables and fry them off in the beef juices for 8-10 minutes, stirring and ensuring it does not stick to the bottom of the pan.
  • STEP 4
    Once the onions begin to become translucent, add the stock/gravy and oxtail soup. Stir gently to combine. Season with salt and pepper.
  • STEP 5
    Bring to a boil then cover, allow to simmer for 2-2.5 hours stirring frequently to stop it catching on the bottom of the pan.
  • STEP 6
    Turn off the heat and allow to sit for 15 minutes before serving. Alternatively allow to cool completely and refrigerate. The flavours are even nicer the next day. Keeps for 3 days. This recipe can also be frozen if the beef has not previously been frozen. Simply defrost thoroughly and heat until piping in a saucepan.

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