Christmas Eve stew

Chef: Birds Eye
Prep: 15 mins
Cook: 60 mins
Christmas Eve stew
This simple but hearty stew suits the hectic nature of Christmas Eve. Busy mums can throw it together very quickly (made even quicker by using frozen veg) and leave it to cook in the oven while they finish wrapping presents and prepping the Christmas Day dinner.

2 ½ pounds beef stew meat, diced

3 tbsp flour

350g Birds Eye Field Fresh Select Mixed Vegetables

1 parsnip, diced

3 potatoes, cubed

1 large onion, chopped

1 tin of tomatoes

3 beef stock cubes

¼ tsp dried thyme

¼ tsp dried rosemary

¼ dried marjoram

Handful of chopped fresh corriander

Warm some oil in a large saucepan over a medium-high heat. Add the beef and cook until every piece is brown all over. Add the salt and pepper as the beef browns. 

Once browned, remove the beef and set it aside. Add the onions to the pot and sauté for a couple of minutes until softened. 

Reduce heat to medium-low, add the flour and cook for 2 minute, while stirring thoroughly. 

Add the frozen veg, parsnip, potatoes and the tin of tomatoes. Follow the pack instructions to make the beef stock, dissolving the 3 stock cubes in the amount of water recommended for two.

Bring back to a simmer, cover and cook on low for about 1 hour. 

Taste and season as required. Top with fresh corriander and serve with chunks of bread.


Preparation Time
15 minutes

Cooking Time
60 minutes

Main ingredients
Beef, Vegetables

Recipe Type
Dinner, Easy, Family Dinners, Stew


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