Serves 4 - Ready in 3 Hours
1lb 8oz/681g stewing beef, all visible fat removed and cut into bite-sized pieces
2 garlic cloves, crushed
10oz/283g button onions, peeled
14oz/397g turnips, peeled and cut into bite-sized pieces
9oz/255g button mushrooms, halved
1 red pepper, deseeded and roughly chopped
1 1/2pt/852ml chicken stock
1 level tbsp bisto gravy granules
salt and freshly ground black pepper
2 tsp dried mixed herbs
a small handful of fresh parsley, chopped
Preheat the oven to 160-170c/325f/Gas 3. Spray a large non-stick frying pan with Fry light and place over a medium heat. Add the beef and stir-fry until brown on all sides
Transfer the beef to a medium casserole dish along with the garlic, onions, turnips, mushrooms, red pepper, stock and gravy granules. Season and add the dried mixed herbs. Cover tightly and cook for 2 hours.
Uncover and stir the stew. Cover and return to the oven for 20-25 minutes, or until the vegetables are cooked and the beef is meltingly tender. Remove from the oven and sprinkle over the chopped parsley before serving.