Iron-Age Stew

Nell Nelson takes a trip back in time with this ancient beef stew - don't serve it with potatoes as they weren't around for another 1,500 years or so!
By Nell Nelson
Iron-Age Stew
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 carrots, peeled
  • 2 white turnips, peeled
  • 100 g mushrooms
  • 800 g stewing beef, cubed
  • sprigs thyme
  • 900 ml water
  • bread, to serve


1. Cut the carrots and turnips into chunks and slice the mushrooms. Put them all in a large pan and add the cubes of beef. Scatter over some sprigs of thyme and pour over the water.

2. Bring to the boil, then turn down the heat and simmer for an hour and a half, until the meat is really tender.

3. Serve with hot bread to scoop up the juices.

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