There is not much better than a delicious slow cooked stew on a cold winter night! Filled with nutritious goodness and so comforting and warming for our bodies.

Ingredients

• 1kg x brisket on the bone 
• 2 x tablespoons oil 
• 1 x tablespoon flour 
• 2 x large brown onions diced 
• 2 x cloves garlic minced 
• 1 x butternut peeled and chopped into chunks 
• 2 x carrots chopped into chunks 
• 2 x potatoes chopped into quarters 
• 2 cups x baby spinach 
• 500g x mixture of red kidney beans, black beans, white kidney beans soaked over night 
• 1 x tin of sweetcorn 
• 1 x tin of chopped tomatoes 
• 2 x tablespoons tomato paste 
• 500ml x vegetable or beef stock 
• salt and pepper to taste 

Method

This can be cooked either in a slow cooker or on the hob.

Heat oil in a pan, dust the brisket with flour and brown in the pan. Remove the brisket and add the onions. Cook for a couple of minutes until soft. Add the garlic and cook for a further 2minutes. Add the brisket back into the pan on top of the onions and garlic. Add the butternut, carrots, beans, sweetcorn, potatoes, tin of tomato, tomato puree and vegetable stock on top. Put the lid of and leave to cook on a low heat for at least 6hrs (I usually cook mine for 8hrs). It should be slowly simmering.

Once ready removed the brisket and shred, before adding back to the stew. Stir in the baby spinach before serving and add salt and pepper to taste.

Serve with crusty bread and enjoy!