DURING the colder months it is important that we all take good care of ourselves and eat the right foods to help ward off the army of bugs and viruses that seem to abound at this time of year.

It is surprising how many people seem to think that healthy eating is only a warm weather activity, when fresh, local salads and vegetables are abundant. The colder weather doesn’t mean that you have to stop eating fresh vegetables. In fact, there is more vitamin C and beta carotene (a good source of vitamin A) in some winter veg than in any salad you may enjoy during the balmy days of summer.

Head to your local Worcestershire farmers’ market and pick up the ingredients for this hearty recipe for four. It is easy to cook, tastes great and will help keep you in good health.

Beef and winter vegetable stew

INGREDIENTS

700g cubed beef
4 large parsnips
4 large carrots
1 small turnip or swede
2 medium onions
3 large potatoes
750ml vegetable stock
750ml water
200ml red wine (optional)
4 garlic cloves
1 bay leaf
1 tsp fresh thyme
2 tbsp butter
2 tbsp olive oil
salt and pepper to taste
4 tbsp plain flour

METHOD

Peel all vegetables and cut into cubes, rinse and let dry. Heat half of the oil and butter over medium heat in a large saucepan with a tight-fitting lid. Add vegetables except potatoes and cook, stirring continuously until they are browned. Set aside.

Place cubed beef in a large bowl and sprinkle with flour. Stir until the beef is completely covered in flour. Shake off excess flour and set aside. Heat remaining butter and oil in a frying pan. Add flourcoated beef and saute until the flour turns a golden brown. Add sauteed beef in to the large saucepan with the vegetables and stir. Add potatoes and remaining ingredients. Bring to the boil and simmer until vegetables are tender.

Today’s farmers’ market is in Abbey Road, Malvern, from 9am until 2pm. Tomorrow’s market is in Angel Place, Worcester, from 9am until 3pm.