Beef with vegetable casserole
Prep:
15 mins
Cook:
230 mins
A traditional stew with a rich and thick gravy-perfect for winter days.
2 celery sticks, thickly sliced
1 onion, chopped
2 large carrots, halved lengthways then chunkily sliced
5 bay leaves
3 sprigs thyme
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef, cut into nice large chunks
Crusty bread to serve
Fresh thyme, to garnish
Preheat the oven to 160°C / 325°F / Gas mark 3.
Put the kettle on. Use a casserole dish or heavy-based large pan for the celery, onion, carrots, bay and 1 thyme sprig with 1 tablespoon of oil and the butter.
Soften for 10 minutes, then stir in the flour until it is absorbed followed by the tomato purée, Worcestershire sauce and beef stock cubes.
Gradually stir in 600ml hot water, then tip in the beef and bring to a low simmer.
Cover and put in the oven for 2 hours, 30 minutes, then uncover and cook for 30 minutes to 1 hour longer and the meat is really tender and the sauce thickened.
Serve scattered with fresh thyme and crusty bread or with mash if desired.
Serves
5
Preparation Time
15 minutes
Cooking Time
230 minutes
Main ingredients
Dairy, Flour, Beef, Vegetables, Bread, Stock/Broth
Recipe Type
Dinner, Stew
Level of Difficulty
Easy
