Beef Skirt Stew


Beef Skirt Stew


Olive oil

1 onion, peeled and chopped

1 handful fresh sage leaves

800 g beef skirt, cut into 5cm pieces

Sea salt

Freshly ground black pepper

Flour, to dust

2 parsnips, peeled and quartered

4 carrots, peeled and halved

½ butternut squash, halved, deseeded and roughly diced

500 g small potatoes

2 tablespoons tomato purée

½ bottle red wine

285 ml organic beef or vegetable stock

1 clove garlic, peeled and finely chopped


Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil into your pot casserole pan. Add your onion and sage leaves and fry for 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and stir together.

Season with black pepper and salt. Bring to the boil, place lid on top, then cook in the preheated oven for 3 to 4 hours or until the meat is tender.

Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Serve with chunky bread.

Products used 

Master Class Cast Iron Round 5 Litre Casserole 

Kitchen Craft Oval Handled Professional Non-Stick Ladle 

Master Class Contoro 9cm (3.5") Paring Knife