We hope you enjoy our new column with chef Paul Watters who each week will take the fear out of cooking with his easy to follow recipes... Serves 4 Prep Time: 25 minsCook Time: 2 hrs 15 mins IngredientsFor the Beef Stew: 700g beef stewing steak (chuck or braising beef), cut into 3–4cm chunks2 tbsp olive oil1 large onion, chopped2 garlic cloves, minced2 tbsp plain flour2 tbsp tomato purée250ml red wine (optional – replace with extra stock if preferred)500ml beef stock2 tsp Worcestershire sauce1 tsp dried thyme1 bay leaf2 carrots, peeled and cut into thick chunks2 parsnips, peeled and cut into thick chunks½ small swede or 300g butternut squash, cubed2 celery sticks, sliced thickly100g peas (fresh or frozen)Salt & freshly ground black pepper for the chive mash:900g potatoes, peeled and cut into even chunks50g butter75ml warm milk (or cream for extra richness)Small bunch of fresh chives, finely choppedSalt & pepper, to taste
