A Winter Recipe To Warm The Cockles

Anna Lewis Tuesday, January, 19 2016

Winter is well and truly here, the lovely crisp mornings have arrived complete with bright blue skies and sunshine which are making it much more bearable, but lets not beat around the bush it is flippin cold out there! Taking this into account and the fact that we are in the midst of January, the month where everyone tends to go into hibernation, we thought it would be nice to share one of owner’s lovely cook books with you, particularly one of her cosy winter stew recipes, perfect for one of these dark winter nights.

Jane Cumberbatch owner of location 2691 is the author of Recipes For Everyday, an inspiring cook book jam packed full of delicious recipes that are achievable and within budget.

We would like to share with you her Golden Winter Stew recipe to warm you up on this cold January day.

Jane Cumberbatch

Perfect served with mashed potatoes, rice or cous cous.

Jane says - ‘Brown meat is not the most inspiring of foods to look at, and so I like to use root vegetables such as carrots and swede for their golden colour, which goes so well with the green of the parsley or coriander. A long cooking time of 3 hours or so ensures tender meat and rich tasty gravy.’


3 tbsp plain flour

500g / 1lb beef stewing steak, cut into small pieces and any fat removed

2 tbsp olive oil

250g / 8 oz swede, peeled and cut into thick sticks

250g / 8 oz carrots, peeled and cut into thick sticks

350ml / 12 fl oz beer, stock or wine

1 tbsp chopped fresh thyme

1 bay leaf

salt and freshly ground black pepper

1 tbsp chopped parsley to garnish


1. Put the flour in a touch plastic bag, add the meat and shake until well coated.

2. Heat the oil in a heavy based casserole and fry the meat, stirring for a few minutes, until brown.

3. Add the vegetables and fry, continuing to stir for a few minutes longer. 

4. Add any remaining flour from the bag and stir in the beer, thyme, bay leaf and seasoning to taste.

5. Place in an oven preheated to 150 C / 300 F / Gas Mark 2, with the lid on, and cook for 3 hours. Take it out a couple of times during this time to give it a quick stir and to check it’s not drying out, if so add more beer, stock or wine.

6. Scatter with chopped parsley to serve and it is delicious with mashed potatoes, rice or cous cous.