Beef Stew

A traditional braised beef casserole with thick, rich gravy and chunky veg – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish.

Serves: 5-6

Prep Time: 15 minutes

Cooking Time: 3 hours 50 minutes

Source: BBC Good Food https://www.bbcgoodfood.com/recipes/beef-vegetable-casserole

Ingredients:

• 850 g Stewing beef

• 5 Bay leaves

• 2 Celery sticks

• 1 Onion

• 2 Really big carrots

• 2 Thyme, sprigs

• 2 Beef stock cubes

• 2 tbsp Tomato puree

• 2 tbsp Worcestershire sauce

• 2 tbsp Plain flour

• 1 tbsp Vegetable oil

• 1 tbsp Butter

Method:

• STEP 1Heat oven to 160C/140C fan/gas 3 and put the kettle on.
  

• STEP 2Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
  

• STEP 3Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
  

• STEP 4Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
  

• STEP 5Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
  

• STEP 6Garnish with the picked leaves of the remaining thyme sprig.